Crumbed cutlets

Jason Dorday

These are very tasty. You could use them as a substantial pass around, on a buffet or serve them with a fresh salad. Use the French cutlet-style chop for these. I used lamb but veal would be excellent too.

Quantities in this recipe are flexible, modify them to suit your needs.

Ingredients

1	Lamb cutlet, enough for the number of guests (Main)
1 to dust	Flour
1	Egg, beaten
1 to fry	Oil
1 cup	Breadcrumbs
1 to fry	Butter
1 to serve	Parmesan cheese, grated
1	Lemon, cut into wedges

Directions

1. Layer the cutlets between some baking paper and, with a meat tenderiser, gently flatten the meat to even out the thickness.
2. Dust with seasoned flour, dip in a beaten egg and coat with breadcrumbs (Panko crumbs will give you a good crisp coat). Leave in the fridge for a bit to firm up.
3. Heat a mixture of oil and butter in a pan and shallow fry the cutlets until the crumbs are golden.
4. Remove from the pan, place on a baking tray lined with absorbent paper to drain off the excess oil. Hold in a warm oven until all are cooked and ready to serve.
5. Arrange on a serving dish and finely grate some fresh parmesan across them before taking to the table. Offer some lemon wedges to sharpen the taste.