From: Vice president/corporate chef Edward Leonard, Le Cordon Bleu Schools in North America. Yield: 6 servings. Club Sandwich: 6 American Lamb blade chops, boned and pounded thin to taste, kosher salt and freshly ground pepper 2 Tbsp. olive oil 2 Tbsp. butter 6 American Lamb tenderloin cutlets, about 3 oz. each 1 cup flour 4 eggs, beaten as needed, seasoned bread crumbs ⅓ cup olive oil 1-2 tomatoes, sliced 3 Tbsp. extra virgin olive oil to taste, kosher salt and ...
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