Lamb cutlets with Parmesan crust
SERVES 4
Preparation 20 minutes
Cooking 5-10 minutes
2 racks of lamb, trimmed and in cutlets
2 day-old slices of bread
125g Parmesan cheese, finely grated
leaves from large handful fresh thyme, finely chopped
freshly ground salt and pepper
2 eggs, beaten
olive oil for frying
Whiz the bread in a food processor until it’s turned to a fine breadcrumb. Place these in a broad bowl and the beaten eggs in another. Mix the cheese, thyme, salt and pepper into the breadcrumbs, then dip each cutlet in the eggs before rolling in the breadcrumbs so they’re well covered. Place the cutlets on a plate and heat a large, heavy frying pan over a medium heat. Add the olive oil and when hot but not smoking, fry the cutlets in batches (3-4 depending on pan size) until golden brown and the meat is cooked to your liking (2 minutes per side for rare). Transfer to a warm plate and serve as soon as all the cutlets are cooked.
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