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Parmesan lamb cutlets with herb salsa
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Succulent lamb cutlets with zesty herb salsa.
Ingredients:
  • 125.00 ml shredded parmesan
  • 125.00 ml plain flour
  • 4 thick slices of white bread, crusts removed
  • 2 eggs, lightly beaten
  • 12 frenched lamb cutlets
  • Vegetable oil, to shallow fry
  • 1 bunch parsley, leaves picked
  • 1 bunch mint, leaves picked
  • 20.00 ml capers
  • 1 clove garlic
  • 20.00 ml red wine vinegar
  • 75.08 gm extra virgin olive oil
  • 2 anchovies
Instructions:
  • Tear bread into pieces and pulse in a food processor until coarse crumbs form. Mix with parmesan and spread on a plate. Place flour on another plate and lightly beat eggs in a shallow bowl.
  • Coat each cutlet in flour, then dip in egg and breadcrumbs mixture, gently pressing to coat. Arrange cutlets in a single layer on a plate, cover, and refrigerate for 30 minutes.
  • For the Herb Salsa: Rinse and pat dry the herb leaves before placing them in a food processor. Combine anchovies, capers, and garlic; pulse until finely chopped. Pour in vinegar, then slowly drizzle olive oil with the processor running. Scrape the sides, season with salt and pepper, and pulse briefly. Transfer to a bowl, cover with plastic wrap, and chill until ready to use.
  • Heat 2cm of vegetable oil in a frying pan until sizzling. Fry cutlets in batches for 3-4 mins per side until crispy and golden. Drain on paper towels and serve with salsa.

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