16 (3 ounces each) American Lamb tenderloin cutlets, pounded thin
3 tablespoons Dijon-style mustard
3 tablespoons Italian parsley, finely chopped
1 tablespoon Dried marjoram or oregano
2 cups Flour
2 tablespoons Lamb spice
3 Eggs, lightly beaten
3 cups Seasoned fine panko bread crumbs
2 cups Grape seed oil or lard
2 teaspoons Kosher salt
2 teaspoons Black pepper
Mix the mustard and parsley with the marjoram (or oregano). Spread or brush lightly on each lamb cutlet. Season the flour with lamb spice. Dredge the cutlets through flour to coat, then eggs and finish with bread crumbs. Lay cutlets on a medium sheet pan and allow to rest. (Do not lay the cutlets on top of each other as this will make the cutlets sweat and promote burning during the cooking process.)
Heat a large skillet over medium heat; add 1 cup oil or lard. Heat to 350°F. Fry each cutlet until golden brown, adding additional oil as needed. Remove from oil; rest on a roasting rack to allow drainage of excess oil. Lightly season with salt and pepper.
Chef’s Recommendation: Serve Chicken Fried American Lamb Cutlets with eggplant caponata and herbed spaetzle with browned butter.