Coriander Crumbed Lamb Cutlets

• 60g fresh breadcrumbs
  Half teaspoon ground cumin
  Qtr cup flat leaf parsley, chopped
  1 tbsp coriander leaves, chopped
  60ml milk
  1 egg
  75g plain flour
  12 french-trimmed lamb cutlets
  125ml olive oil
  1 red chilli, thinly sliced
  Lemon wedges, to serve

Recipe

Place the breadcrumbs, cumin, parsley and coriander into a shallow bowl. Season with salt and pepper and mix well.

Place milk and eggs in another shallow bowl and beat together lightly.

Place the flour in a third shallow bowl.

Dip each lamb cutlet first in the flour, shaking off excess, then in the egg mixture.

Press each cutlet into the breadcrumb mixture.

Heat 2 tablespoons of the oil in a large ftypan over medium heat.

When hot, add 4 cutlets and cok for 2-5 minutes on each side until crumbs are golden brown and lamb is cooked to your liking.

Remove from the pan and keep warm while you repeat with the remaining 2 batches of oil and cutlets.

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