Parmesan Crumbed Lamb Cutlets
Recipe courtesy of Australian Lamb
Ingredients
Cutlets:
- 12 frenched lamb cutlets
- 1⁄2 cup plain flour
- 1 1/2 cups breadcrumbs
- 1⁄2 cup finely grated parmesan cheese
- 2 eggs, beaten
- Olive oil for shallow frying
- Grilled zuchinni and lemon wedges to serve
Salsa Verde:
- 1 cup flat-leaf parsley leaves, chopped
- 2/3 cup mint leaves, chopped
- 1 tablespoon capers, chopped
- 1 tablespoon chopped gherkins
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
Method
1. Dust the cutlets with the with the flour, shaking to remove any excess. Mix the breadcrumbs and cheese together and season with salt and pepper.
2. Place the cutlets into the beaten egg and then coat with the parmesan breadcrumbs. Press the crumbs down well and place on a tray in a single layer. Refrigerate for 30 minutes.
3. Heat a large frying pan over a moderately high heat and enough oil to shallow fry in. Cook half of the cutlets for 4 minutes on each side or until cooked through and golden. Place on absorbent paper and keep warm while you cook the remainder.
4. Serve the cutlets with the salsa verde, grilled zucchini and some lemon wedges.
To make the salsa verde: Mix the parsley, mint, capers, gherkins and lemon zest together with the olive oil. Season to taste with lemon juice, salt and pepper
