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How to make Parmesan cutlets with mint pesto

Yield = 20
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 1 1/2 cups plain flour
  • 5 eggs
  • 6 cups fresh white breadcrumbs
  • 2 cups finely grated parmesan cheese
  • 1 1/2 cups mint leaves
  • 1/2 cup flat-leaf parsley leaves
  • 40 French-trimmed lamb cutlets
  • Olive oil cooking spray

Mint pesto

  • 1 1/2 cups (200g) blanched almonds, toasted
  • 5 cups (2 to 3 bunches) mint leaves
  • 2 small lemons, juiced
  • 1 1/4 cups olive oil

Method

  • Step 1 Make mint pesto: Combine almonds, mint, 1/3 cup lemon juice and 1/2 cup olive oil in a food processor. Process until combined. With the motor running, pour remaining oil through feed tube. Process until smooth. Season with salt and pepper. Transfer to a serving bowl. Cover surface with plastic wrap.
  • Step 2 Place flour on a large plate. Beat eggs in a shallow dish. Combine breadcrumbs, parmesan, mint, parsley and salt and pepper in a large bowl. Coat each cutlet in flour, then egg, then breadcrumb mixture.
  • Step 3 Preheat a barbecue plate on high heat until hot. Reduce heat to medium-high and lightly grease plate. Cook cutlets for 3 minutes each side for medium or until cooked to your liking. Serve warm or at room temperature with mint pesto.