Sherried Lamb

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces lamb tenderloin
• 1 egg, beaten
• 1 tablespoon milk
• 1/2 cup corn flake crumbs
• 1/8 teaspoon garlic powder
• 2 tablespoons butter
• 1/4 cup water
• 1/4 cup dry or 1/4 cup dry or 1/4 cup water
• 1 teaspoon instant chicken bouillon granules
• pepper
• 1 tablespoon fresh parsley

Recipe

• 1 cut tenderloin crosswise into 4 slices. place each slice between two pieces of plastic wrap. using a meat mallet, pound lamb into 1/4" thickness. remove plastic wrap.
• 2 in a shallow bowl combine egg and milk.
• 3 in another bowl combine cornflake crumbs and garlic powder. dip each lamb slice into the egg mixture. dip into the crumb mixture, coating well.
• 4 in a large skillet cook lamb slices in melted butter for 4-8 minutes or until juices run clear, turning once halfway through cooking. remove from skillet and keep warm.
• 5 stir the water; the , or water; bouillon granules; and pepper into the skillet with drippings, scraping up any browned bits. bring to a boil. boil rapidly for 2-3 minutes or until mixture thickens slightly.
• 6 serve over lamb slices.
• 7 sprinkle with parsley.