We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Lemon “Cutlets” with Basil Mayonnaise
Early Summer 2014
Avoid lumpy, thick-skinned lemons here, as the balancing act between bitter, sour and crunch works best with thin-skinned lemons. Look for those with smooth skin and ample give when squeezed. The accompanying basil mayonnaise is a delicious hybrid of store-bought and homemade. It’s best made just before serving as the vibrant green fades with storage, though the flavour will last in the fridge for a couple of days.
Makes about 4 dozen cutlets, serves 10 to 12
BASIL MAYONNAISE
2 tbsp (30 mL) water
½ cup (125 mL) firmly packed basil leaves
1 cup (250 mL) olive oil mayonnaise
¼ cup (60 mL) finely grated Parmesan
½ cup (125 mL) grape-seed oil
LEMON “CUTLETS”
3 cups (750 mL) water
3 lemons
1 cup (250 mL) fine dry bread crumbs
½ cup (125 mL) finely grated Parmesan
¼ cup (60 mL) finely chopped parsley
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground pepper
1 cup (250 mL) flour
2 eggs, lightly beaten
Olive oil for frying
1 For the basil mayonnaise, combine water and basil leaves in blender and pulse to roughly chop basil. Add mayonnaise to blender; process until pieces of basil are no longer visible and mixture is pale green. Blend in Parmesan. With the motor running, slowly drizzle in grape-seed oil (mixture will thicken as oil is added and may need to be scraped down). Spoon mixture into a small serving bowl, cover and refrigerate until ready to serve (mayonnaise will keep for 2 days).
2 To prepare lemon “cutlets,” bring water to a simmer over medium heat. Meanwhile, scrub and trim lemons, removing 1 inch (2.5 cm) from both ends. Cut into scant ⅛-inch (3-mm) slices; remove pips. Add to simmering water and cook for 1 minute. Remove with a slotted spoon and arrange in a single layer on a paper-towel-lined baking sheet.
3 Combine breadcrumbs, Parmesan, parsley, salt and pepper in a small bowl; place flour in a second bowl, and eggs in a third. Working with 1 or 2 slices at a time, coat first in flour, then egg, then breadcrumb mixture. Remove to a baking sheet and repeat with remaining lemon slices.
4 Preheat oven to 200°F (100°C).
5 Heat a depth of ½ inch (1 cm) olive oil in a large skillet over medium-low heat. Working in batches, fry lemon slices for 1 to 2 minutes per side, or until crisp and golden. Remove to a rack set over a baking sheet and place in oven to keep warm while completing remaining slices. Serve warm with basil mayonnaise to dip.
Makes about 4 dozen cutlets, serves 10 to 12
