Breaded lamb cutlets are one of the best foods ever invented. The crispy coating and the juicy meaty centres are fantastic, but what my kids like best is that each cutlet has a little handle that you get to hold and pretend you're a cave man while you eat.
Ingredients 6 lamb cutlets
6 slices bread
1 egg, whisked
Flour to coat
Oil for frying
Assorted herbs (optional to flavour the bread crumbs)
Trim the fat from the outside of the bone on the lamb chop. (optional, you can leave some fat on as I have done or you can french the bone completely. I like to leave some of the fat and meat on because it's tasty to chew on.)
Using a meat mallet, gently bash the meat to thin it out. I like to place the cutlet in a bag when I do this because it creates less mess.
Place the 6 slices of bread into the food processor and pulse until they are turned into breadcrumbs.
Prepare 3 bowls big enough to fit a lamb chop in. Place the flour in the first, the egg in the second and the bread crumbs in the third. The crumbing process is easier if all ingredients are within easy reach.
Gently press each chop one at a time into the flour till covered, then dip it in the egg mixture, before pressing it into the bread crumbs, shaking off the excess between layers. Place onto a tray and set aside until all cutlets are coated. Place in fridge until ready to cook.
Add oil 1 cm deep to a frying pan and heat over medium high heat. Once the oil is heated, add the lamb cutlets and cook for 2-3 minutes on both sides until the coating is golden and crispy.