Jagerschnitzel - German Lamb Cutlets

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 -5 lbs lamb roast, cut into 3/4-inch-thick cutlets, about 6 cutlets
• 1 1/4 cups flour
• 1 tablespoon salt
• 1 tablespoon pepper
• 1/2 cup canola oil
• 1/2 piece chopped bacon
• 1 finely chopped onion
• 1/2 lb chopped mushroom
• 1/2 cup dry wine or 1/2 cup water

Recipe

• 1 pound the lamb cutlets with a mallet until they are 1/4-inch thin. combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. meanwhile, preheat the oven to 350°f.
• 2 in a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. drain and place the browned cutlets in a casserole dish.
• 3 add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. add remaining 1/4 cup flour and 1/4 wine to the pan to make gravy. add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened.
• 4 pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.