I remember my mum making these when I was a boy. I've played with the crust flavour over the years but this one is brilliant.
I always double crumb and always use panko crumbs. Do not have the pan too hot or cook them in the pan too long as the cheese can burn. Finishing them in the oven ensures a great result.
Preparation Time: 20 minutes
Cooking Time: 15 - 20 minutes includes resting time
Makes: 2 servings
Ingredients 6 lamb cutlets
3/4 cup panko breadcrumbs
4 -5 tbsp. plain flour
1 egg (beaten with a splash of milk)
1/4 cup gated parmesan cheese
1/4 tsp fenugreek (Found in most good spice sections of deli's or supermarkets)
1/4 tsp garlic granules
1/2 tsp sea salt
Freshly ground black pepper
Classic Coleslaw Brown onion gravy (a personal favourite)
Heat the oven to 190 c
Place the garlic, salt and fenugreek in a mortar and grind. Place them into a bowl with the cheese, nutmeg, pepper and breadcrumbs and mix well.
Set up a crumbing station, On 3 separate plates place the flour, the beaten egg and the crumb mix.
Pass the cutlets firstly through the flour, then the egg, finishing with the crumbs, ensuring they are well coated at each step.
Once you have done all the cutlets once, pass them through the egg mix and crumb mix again.
Heat a non stick pan and splash a good amount of oil in. When hot, place cutlets in, cook on first side and turn and cook the reverse side once they have good colour and crisp crust.
Place into a lined baking tray and cook in the oven for 8 minutes.
To test if cooked use a meat thermometer and have it reach at least 56c. Once cooked leave to rest in a warm place.
Serve with Classic coleslaw and brown onion gravy.