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