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Parmesan crumbed lamb cutlets with salsa verde

Parmesan crumbed lamb cutlets with salsa verde

Serves

4

Prep Time

25

Cook Time

16

Ingredients

12 Frenched lamb cutlets

½ cup Plain flour

1 ½ cups Breadcrumbs

2 Eggs, beaten

Olive oil for shallow frying

To serve Grilled zucchini and lemon wedges

Salsa verde:

1 cup Flat-leaf parsley leaves (firmly packed), chopped

2/3 cup Mint leaves, chopped

1 tbsp Capers, chopped

1 tbsp Chopped gherkins

Zest and juice of 1 lemon

1 tbsp Olive oil

Method

  • 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.
  • 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.
  • 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.
  • 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.
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