- 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.
Recipe and images by https://www.therockpoolfiles.com/recipes/parmesan-crumbed-lamb-cutlets-with-olive-salsa/