20 lamb cutlets 2-3 eggs salt and white pepper 1 cup plain flour 1 1D2 cups white breadcrumbs 1D2 cup grated parmesan cheese peanut or vegetable oil for frying salt and cracked black pepper
Trim the cutlets and flatten with a cleaver or heavy knife until the meat is about 1cm
thick. Whisk the eggs with the seasoning in a shallow bowl. Spread the flour on one half of a large plate and the breadcrumbs on the other, then stir the cheese into the crumbs (it doesn't matter if the crumbs and flour get a little mixed). Dip the cutlets first in the flour, then the egg and, finally, the breadcrumb/cheese mixture. Add enough oil to a heavy frypan to come about 1cm up the sides, and heat. When the tip of a cutlet dipped into the oil makes it sizzle, add them in batches, making sure not to overcrowd the pan. Cook for 30 seconds or so per side, turning once or twice until they are golden brown. Drain on a double layer of paper towels, season lightly with sea salt and cracked black pepper, and serve with napkins so diners can wipe their fingers. Provide a bowl or plate for discarded bones. The cutlets are delicious warm or at room temperature, but not straight from the refrigerator.
Serves 4 as finger food
