Panko Lamb Cutlets With Pineapple And Ginger Salsa

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 1/2 cups fresh pineapple, cut in 1/2 inch cubes
• 2 tablespoons sugar
• 2 teaspoons gingerroot, minced
• 3/4 cup water (or more)
• 2 teaspoons wine vinegar
• 4 boneless lamb loin chops
• 2 large eggs
• 1 1/4 cups panko breadcrumbs
• 1 1/2 teaspoons cumin
• 1/3 cup flour
• 3 tablespoons canola oil

Recipe

• 1 stir pineapple, sugar, ginger, and water in med saucepan over med-high heat until it comes to a boil.
• 2 reduce heat and simmer until pineapple is soft, stirring often and adding water by 1/4 cupfuls if dry, about 30 minute stir in vinegar. season to taste with salt and pepper.
• 3 meanwhile, pound lamb between sheets of wax paper to 1/2 inch thickness; sprinkle with salt and pepper.
• 4 whisk eggs in a med bowl to blend.
• 5 mix panko and cumin in another bowl.
• 6 place flour on a plate.
• 7 dredge lamb in flour; dip into egg, then turn in panko to coat, pressing to adhere.
• 8 heat oil a large, heavy skillet over med heat. add lamb and cook 5 min per side or til cooked through.
• 9 serve with salsa.