Crumbed Lamb Cutlets

Crumbing or breadcrumbing is a really simple way to add flavour and crunch to an ordinary meal. It also bulks up the meat somewhat, making for a much satisfying dish.

Cooking Method For Crumbed Lamb Cutlets

1. Trim the skin and excess fat from the lamb.
2. Flatten with a rolling pin.
3. Lay the cutlets on a plate and sprinkle with a little lemon juice.
4. Season with salt and pepper.
5. Coat the cutlets with the flour and then dip them in the beaten egg mix
6. Press the cutlets into the breadcrumbs and stand in the refrigerator for 30 minutes or so to set.
7. Heat the oil in a heavy frying pan and fry the cutlets for 5 minutes on either side.
8. Lift them out, drain on kitchen paper and serve immediately.

Variations: Add 2 tablespoons of chopped parsley or grated Parmesan cheese to the breadcrumbs.