| Servings | serves |
Ingredients
- 1/2 cup Parmesan Shredded
- 1/2 cup Plain Flour
- 4 slices White Bread crusts removed
- 2 Eggs lightly beaten
- 12 Lamb Cutlets French-trimmed
- Vegetable Oil to shallow fry
Herb Salsa
- 1 bunch Parsley Leaves picked
- 1 bunch Mint Leaves picked
- 1 tablespoon Capers
- 1 Garlic Clove
- 1 tablespoon Red Wine Vinegar
- 1/3 cup Extra Virgin Olive Oil
- 2 Anchovies
Ingredients
Herb Salsa
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Instructions
- 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.
- 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.
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.
- Heat about 2 cm 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.
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