Parmesan crumbed lamb cutlets with salsa verde recipe | Australian Lamb - Recipes, Cooking Tips and
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Refrigerator
- Skillet
- Stove
- Paper towel
- Grill pan
- Grater
- Spoon
- Serving platter
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
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