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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