Crusted Lamb Cutlets With Creamy Coleslaw And Crisp-Fried Capers - cooking recipe

Ingredients

None None FOR THE COLESLAW
8 oz cabbage, cored and finely shredded
2 None carrots, peeled thinly sliced
1 small red onion, chopped
1 tbsp finely chopped parsley
3/4 tsp salt
1/2 cup creme fraiche
2 tbsp lemon juice
None None FOR THE LAMB
1 1/3 lbs lamb cutlets
2 None eggs
1/2 tsp salt
1 cup panko breadcrumbs
2 tbsp finely chopped mint
3 tbsp capers, drained on paper towels
1 tbsp extra virgin olive oil, for frying capers
1/3 cup olive oil, for frying lamb
None None Sea salt, for sprinkling
None None Lemon wedges, for serving

Preparation

For the coleslaw, toss all ingredients in a large bowl. Adjust seasoning, adding more lemon juice or salt as necessary. Cover and refrigerate until ready to serve.
Pound lamb cutlets in a large resealable plastic bag to an even thickness. Beat eggs and salt in a large shallow dish. Add lamb; turn to coat in the egg. Soak for 10 mins, then drain in a large sieve.
Process panko and mint to make them finer. Place in a shallow dish. Coat lamb with crumbs. Set aside.
Heat extra virgin olive oil in a large skillet on medium heat. Fry capers for a few minutes until crisp. Remove from pan.
Heat olive oil in same pan on medium-high heat. Fry lamb, in batches, until golden on both sides. Serve sprinkled with sea salt and capers. Accompany with coleslaw and lemon wedges.