Parmesan crumbed lamb cutlets with salsa verde recipe | Australian Lamb - Recipes, Cooking Tips and

Ingredients

• 12 Frenched lamb cutlets
• ½ cup plain flour
• 1 ½ cups breadcrumbs
• ½ cup finely grated parmesan cheese
• 2 eggs, beaten
• Olive oil for shallow frying
• To serve, grilled zucchini and lemon wedges
• 1 cup flat-leaf parsley leaves (firmly packed), chopped
• ⅔ cup mint leaves, chopped
• 1 tbsp capers, chopped
• 1 tbsp chopped gherkins
• Zest and juice of 1 lemon
• 1 tbsp olive oil