Delicious crumbed lamb cutlets

Not only does the parsley and Parmesan crumb coating give these cutlets a satisfying crunch, it also gives the lamb an extra bit of flavour. The result is one deliciously memorable meal. Enjoy!

Serves 4

Ingredients

• 10 (500g) lamb cutlets, trimmed
• 1 cup fresh breadcrumbs
• 1 tbsp finely chopped fresh flat-leaf parsley leaves
• 1 tbsp finely grated Parmesan cheese
• 1/4 cup plain flour
• 1 egg
• Vegetable oil, for shallow frying
• Vegetables or salad, to serve

Method

1. Using your hand, gently flatten meat on each cutlet.
2. Combine breadcrumbs, parsley and cheese on a plate. Place flour on a plate. Whisk egg in a shallow bowl.
3. Coat 1 cutlet in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining cutlets, flour, egg and breadcrumb mixture. Cover with plastic wrap and refrigerate for 20 minutes.
4. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook cutlets in batches, for 3 minutes each side for medium or until cooked to your liking. Place on a plate lined with paper towel. Serve cutlets with pre-prepared vegetables or salad.