2 lb. boneless lamb cutlets
1/2 c. flour
1/2 tsp. salt
1/4 tsp. black pepper
1 c. milk
1 egg
1/2 c. toasted hazel nuts, finely crushed
1/2 c. Parmesan cheese
1/4 c. whole grain rye cracker crumbs
2 tbsp. butter
1 tbsp. olive oil

Trim all fat and gristle from lamb and cut into slices about 1/2 inch thick. Pound each cutlet to expand diameter and reduce thickness to about 1/4 inch.

Dust cutlets with mixture of flour, salt, and pepper. Beat milk and egg together and dip each cutlet in mixture.

Mix hazel nuts, Parmesan cheese and rye cracker crumbs and coat both sides of each cutlet, pressing nut mixture well into meat.

Saute cutlets in butter and olive oil over moderately high heat for a few minutes on each side until nicely browned. Serve immediately. Makes 4 servings.

NOTE: Toast hazel nuts in 200 degree oven 20 minutes before crushing.