Coriander Crumbed Lamb Cutlets - cooking recipe

Ingredients

60 g fresh breadcrumbs
1/2 teaspoon ground cumin
1/4 cup flat leaf parsley, chopped
1 tablespoon coriander leaves, chopped
60 ml milk
1 egg
75 g plain flour
12 french-trimmed lamb cutlets
125 ml olive oil
1 red chile, thinly sliced
lemon wedge, to serve

Preparation

Place the breadcrumbs, cumin, parsley and coriander into a shallow bowl.
Season with salt and pepper and mix well.
Place milk and eggs in another shallow bowl and beat together lightly.
Place the flour in a third bowl shallow bowl.
Dip each lamb cutlet first in the flour, shaking off excess, then in the egg mixture.
Press each cutlet into the breadcrumb mixture.
Heat 2 tablespoons of the oil in a large frypan over medium heat.
When hot, add 4 cutlets and cook for 2-5 minutes on each side until crumbs are golden brown and lamb is cooked to your liking.
Remove from the pan and keep warm while you repeat with the remaining 2 batches of oil and cutlets.
Serve the lamb cutlets warm or at room temperature, garnished with red chilli and lemon wedges to squeeze.