Children find breadcrumbs hard to resist – if you are roasting a best end of lamb or grilling cutlets, it’s easy to breadcrumb some for the whole family. You can serve a sauce of your choice with these or use the tomato sauce from the recipe overleaf, or simply serve them with lemon.
8 French trimmed lamb cutlets
Flour for dusting
Salt and freshly ground black pepper
2 eggs, beaten
50-60g fresh white breadcrumbs
Vegetable or corn oil for frying
Have 3 bowls ready, one with the flour, seasoned, one with the beaten egg, and the third with the breadcrumbs. Flatten the cutlets a little with the palm of your hand or a cutlet bat. Pass the cutlets through the flour, shaking off any excess, then through the egg and finally through |the breadcrumbs.
Heat the oil in a heavy frying pan and fry the cutlets for 4-5 minutes on each side, until golden and crisp, and keeping them a little pink. You can finish them in the oven if you wish.Reuse content