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How to make Parmesan lamb cutlets with herb salsa

Yield = 12
Prep time: 0:40
Cook time: 0:10
Total time: 0:50

Ingredients

  • 1/2 cup shredded parmesan
  • 1/2 cup plain flour
  • 4 thick slices of white bread, crusts removed
  • 2 eggs, lightly beaten
  • 12 frenched lamb cutlets
  • Vegetable oil, to shallow fry

Herb Salsa

  • 1 bunch parsley, leaves picked
  • 1 bunch mint, leaves picked
  • 1 tablespoons capers
  • 1 clove garlic
  • 1 tablespoon red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 2 anchovies

Method

  • Step 1 Tear bread into pieces, place into a food processor. Process until coarse crumbs form. Combine with parmesan and spread onto a plate. Spread flour onto another plate and lightly beat the eggs in a shallow bowl.
  • Step 2 Dip all cutlets in the flour and shake off excess. Working one at a time, dip into egg then coat in breadcrumbs mixture pressing on gently. Arrange cutlets in a single layer on a plate, cover and refrigerate for 30 mins.
  • Step 3 Herb Salsa: Wash and dry the herb leaves and place into a food processor. Add anchovies, capers and garlic; process until finely chopped. Add vinegar; then with the motor running, add olive oil in a thin stream. Scrape down the sides with a spatula, season with salt and pepper and process again briefly. Transfer to a bowl and cover with plastic wrap; refrigerate salsa until needed.
  • Step 4 Heat about 2cm of vegetable oil in a frying pan. Cook the cutlets in batches for 3-4 mins each side until golden brown. Drain on paper towels. Serve with salsa.