Parmesan Crumbed Lamb Cutlets

Now we had a bit of a treat for tea this week at the CLI household. Parmesan crumbed lamb cutlets.

While shopping this week I was perusing the meat dept. and noticed some lamb cutlets on special, so I scooped them up for tea. Now normally I don't buy them as they are so expensive, and Miss Fish could quite easily eat the meat of at least4 cutlets, but as it was only Mr CLI and I it worked out well.

Now I am very simple with my accompaniments with crumbed cutlets, creamy mashed potato, steamed vegetables and gravy. What I don't do simple is the coating.

It is best if you crumb the cutlets at least an hour before cooking them so that they can stay in the fridge for the crumbing to set, so that when they are cooked the coating doesn't fall off.

You can also use this coating for schnitzels.

Parmesan Crumbed Cutlets

lamb cutlets with most of the edge fat removed that have had the meat flattened with a meat mallet, coating for 8 cutlets - 2 cups dried breadcrumbs, 2 tbsps finely chopped fresh parsley or 2 tsps finely chopped thyme, 3 tbsps finely grated parmesan, 2 eggs, 3/4 - 1 cup plain flour, olive oil and butter for cooking

Place the flour on a plate, beat the eggs together with a fork in a dish large enough to dip the cutlets in. Mix together the breadcrumbs, herbs and parmesan on another plate.

Now line up your plates in order - flour - eggs - breadcrumbs. Also have handy another plate/tray to put the crumbed cutlets on. Place the cutlets in the flour lightly, then lift and gently shake them you only need a very light dusting of flour. You can do all the cutlets at this stage.

Next drag the cutlets through the egg, then place into the breadcrumbs. gather a handful of the crumbs and sprinkle thickly over the cutlet, then press down. Turn over the cutlet then press again, this ensures that the cutlet is coated in a thick coating of breadcrumbs.

Place onto clean plate/tray, continue until all the cutlets are coated. Place in the fridge for at least 1 hour.

When ready to cook remove the cutlets from the fridge about 15 minutes beforehand to ensure they aren't to cold which delays the cooking process.

In a frypan heat approx 6 tbsps of olive oil & 2 tbsps butter until foaming slightly. Place the cutlets in, don't move them for at least 3- 4 minutes, this ensures that the coating has browned and won't stick to the bottom of you pan.Turn and cook the other side for approx 5 minutes. This should give you a slightly pink meat, which will be moist.

When cooked and browned on both sides remove to a paper towel lined plate, to absorb excess oil.

Serve with creamy mashed potato, steamed vegies and gravy.