Lamb Escalope in Mediterranean Herb Breading with Bean Salad

Perhaps your new favorite bean dish:

Bean salad: clean and chop pole beans and kenya beans, blanch al dente in boiling hot salted water, then rinse in iced water. Peel and finely dice shallots and garlic. Sauté shallots in hot olive oil, then add cherry tomatoes and garlic and saute as well.

Salad dressing: make a salad dressing with mustard, balsamic vinegar bianco and olive oil and season it with the spices and sugar. Add the beans and tomatoes, sprinkle with the chopped savory, mix and leave for a few minutes.

Herb breading: Rinse the kitchen herbs, shake dry, pluck the leaves from the stems and grind finely in a food processor with the diced toast.

Lamb cutlets: Cut the saddle of lamb into 8 pieces about 3 cm thick. Thinly plate these between 2 pieces of oiled foil. Season the cutlets with salt and pepper, turn them in flour on the other side, pull them through the egg and coat them in the herb crumbs. Fry the lamb cutlets in hot clarified butter until golden brown on both sides, drain on kitchen roll and serve with the bean salad.

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