Parmesan Crumbed Lamb Cutlets with Olive Salsa
[ I n g r e d i e n t s ]
½ cup plain flour
2 eggs, whisked
1½ Tsp finely chopped thyme leaves
1½ cup breadcrumbs
60g finely grated parmesan
12 French-trimmed lamb cutlets, at room temperature
3 Tsp champagne vinegar
2 Tsp red wine vinegar
2 anchovies, finely chopped
1 cup pitted large green olives, halved
½ tsp lemon zest, finely grated
1 tsp chopped thyme leaves
chopped flat-leaf parsley leaves
¼ cup extra virgin olive oil
[ M e t h o d ]
Mix the vinegars with the shallots, season with salt and pepper then leave for 5 minutes, then add anchovies, olives, lemon zest, herbs and olive oil.
Mix the thyme and cheese with the breadcrumbs and season, then crumb the lamb through the flour, eggs and breadcrumbs.
Fry the lamb in olive oil until golden on both sides, lamb should be pink.
Serve with the salsa.