Parmesan-crumbed lamb cutlets with broccoli and anchovies – Gourmet Traveller

Ingredients

• 200 gm coarse breadcrumbs from day-old sourdough bread (⅔ loaf)
• 60 gm finely grated parmesan
• 3 tsp chopped thyme, plus extra sprigs to serve
• 4 eggs
• For dusting: seasoned plain flour
• 12 lamb cutlets (70gm each)
• 650 gm broccoli florets (about 2 small heads of broccoli)
• 200 ml olive oil
• 80 gm butter
• 12 anchovy fillets
• 3 garlic cloves, thinly sliced on a mandolin
• 250 ml chicken stock (1 cup)
• To serve: lemon wedges