Breasts of Mutton a la Ste. Menoult

Ingredients

• 2 pounds Lamb breast (Can substitute mutton breast if available)
• 2 medium Carrots, peeled and roughly chopped (For braising)
• 2 medium Onions, peeled and quartered (For braising)
• 6 whole Black peppercorns
• 2 leaves Bay leaves
• 3 sprigs Fresh thyme sprigs (Or 1/2 tsp dried thyme)
• 3 cups Beef stock or gravy (Enough to cover the meat)
• 1 teaspoon Salt (To taste)
• 2 large Egg yolks, beaten (For coating)
• 1.5 cups Dry breadcrumbs (Divided for double coating)
• 4 tablespoons Butter, melted (Clarified butter preferred)

Instructions

1. 1Place the lamb breast in a large pot or Dutch oven. Add the carrots, onions, black peppercorns, bay leaves, thyme, and salt. Pour in the beef stock until the meat is just covered. Bring to a boil over high heat, then reduce to low, cover, and simmer gently until the meat is very tender and falling off the bone, about 2 hours.
2. 2Remove the lamb breast from the braising liquid and place on a cutting board. Let cool for 10 minutes until cool enough to handle. Carefully remove all bones, keeping the meat as intact as possible.
3. 3Place the deboned meat on a flat dish or baking sheet. Cover with another dish or baking sheet and weight it down with heavy cans or a cast iron pan to flatten the meat. Refrigerate for at least 2 hours or overnight until completely cold and firm.
4. 4Remove the pressed meat from the refrigerator. Using a sharp knife, cut the flattened meat into cutlet shapes (oval or rectangular) or heart shapes, approximately 3-4 inches in size.
5. 5Set up a breading station with three shallow dishes: one with beaten egg yolks, one with breadcrumbs, and one with melted butter. Brush each cutlet generously with beaten egg yolk on all sides, then press into breadcrumbs to coat completely.
6. 6Brush the breaded cutlets all over with melted butter, then press into breadcrumbs again for a second coating. This double breading creates a crispy, golden crust.
7. 7Preheat oven to 400°F (200°C). Arrange the breaded cutlets on a baking sheet lined with parchment paper, spacing them apart. Bake until golden brown and crispy, about 20-25 minutes, turning once halfway through for even browning.
8. 8Remove from oven and let rest for 2-3 minutes. Serve hot with Italian tomato sauce, mushroom sauce, or any sauce of your choice.