Parmesan-Crumbed Lamb Cutlets

Parmesan-Crumbed Lamb Cutlets


  • ½ cup plain flour
  • 2 eggs, whisked
  • 1½ tbsp finely chopped thyme leaves
  • 1½ cup breadcrumbs
  • 3 tbsp finely grated parmesan
  • Sea salt and freshly ground black pepper, to season
  • 12 French-trimmed lamb cutlets, at room temperature
  • 3 tbsp olive oil

For the salsa

  • 1 large eschalot, finely diced
  • 1½ tbsp champagne vinegar
  • 1 tbsp red wine vinegar
  • ½ tsp sea salt
  • freshly ground pepper
  • 2 anchovies, finely chopped
  • 1 cup pitted large green olives, halved
  • ½ tsp lemon zest, finely grated
  • 1 tsp chopped thyme leaves
  • 1 tbsp chopped flat-leaf parsley leaves
  • ¼ cup extra virgin olive oil


Combine eschalots, both vinegars, salt and pepper in a mixing bowl and stand 30 minutes. Add anchovies, olives, lemon zest, thyme, parsley and olive oil. Check seasoning and adjust if necessary.

Place flour and whisked eggs in separate shallow bowls. Combine thyme, breadcrumbs, seasoning and parmesan in another shallow bowl.

Dust lamb cutlets with flour, shaking off excess, then dip in eggs and coat in breadcrumb mixture, pressing mixture to ensure that it sticks.

Heat oil in a large frying pan on the Simmering Plate.

Cook lamb, in batches, for 4-6 minutes, or until golden brown and medium-rare, turning halfway. Drain on paper towel.

Serve cutlets with a bowl of the salsa to share at the table.

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