Crumbed Cutlets of Lamb

1:52 am on 13 October 2007

(Serves 6)

Ingredients

  • 2 eggs, lightly beaten
  • Salt
  • 50g freshly grated parmesan cheese
  • 2 Tbs finely chopped fresh mint
  • 70g (1/2 cup) dried breadcrumbs
  • 1 kg thinly cut 'Frenched' lamb cutlets, trimmed of fat
  • Oil for frying

Method

1 Break the eggs onto a plate, add a few pinches of salt and beat with a fork.
Sprinkle the parmesan cheese onto a sheet of waxed paper and mix in the chopped mint. Put the crumbs on a second sheet of paper.
Pass the cutlets through the cheese mixture, pressing it on firmly. Dip the cutlets in beaten egg and let the excess drip off before coating with the crumbs. Gently press on the crumb mixture. Put the cutlets on a flat tray, cover with plastic food wrap and refrigerate for up to an hour.

2 Heat half a centimeter of oil in a large frying pan over a medium heat until hot. Add the cutlets, loosely spaced to allow air to circulate (you may need to cook them in two batches). Cook until crisp and golden, about 4-5 minutes per side. Drain briefly on kitchen paper, sprinkle with salt and serve.

From Afternoons

Find a Recipe

or browse by title

What's in Season - March

Fruit

Vegetables

Herbs

  • Angelica
  • Basil
  • Borage
  • Chives
  • Dill
  • Horseradish leaves
  • Lemon balm
  • Lovage
  • Nasturtium
  • Marjoram
  • Oregano
  • Sage
  • Salad burnet
  • Savory
  • Thyme
  • Verbena
  • Vietnamese mint