4 best end lamb cutlets, chine bone remove
2 - 3 tbsp flour
1 egg, beaten
1 1/2 cup (90 g) fresh soft breadcrumbs
grapeseed or olive oil for frying
1. Beat the meat to flatten it slightly. Flour the cutlets then dip them in egg and breadcrumbs.
2. Put about 1/2 in/1 cm oil in a frying pan and, when hot, fry the cutlets on both sides until done to your liking.
3. Serve with lemon wedges, fried courgettes or potatoes
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