Herb & parmesan crumbed lamb cutlets, heaven for the whole family!
- 10 lamb cutlets
- 200grams breadcrumbs
- 50 grams grated parmesan cheese
- ½ bunch chopped coriander
- ½ bunch chopped parsley
- ½ bunch chopped basil
- 50ml olive oil
- Sea salt & cracked white pepper
- 2 eggs
- 100ml milk
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 4 large tomatoes, peeled & de-seeded
- 1 tablespoon Dijon mustard
- 100ml white wine
- 1 tablespoon salt reduced stock or gravy mix
- Chop the herbs very fine, then in a food processor add the herbs to the breadcrumbs together with the 50ml olive oil and parmesan cheese and puree until the crumbs start to turn green. Season with salt & pepper.
- In a pot of boiling water, blanch the tomatoes for 1 minute, then remove the skin and also take out the seeds. Dice the remaining flesh into medium-sized dice.
- In a frypan with a little oil, fry the brown onion with the crushed garlic cloves until softened, then add the diced tomato, Dijon mustard and cook for a further 2 minutes then add the white wine and reduce this, then add the stock/gravy and cook until it thickens. Set aside
- Gently coat the lamb cutlets in flour, removing any excess, then dip the cutlet in an egg and milk wash, draining off any excess then coat liberally with the crumbs. Set aside in the fridge until needed.
- In a frying pan with a good coating of vegetable oil, fry the cutlets on medium heat until they are golden brown and cooked to medium. If they brown too quickly you might have to finish them in the oven for a couple of minutes.
- Serve and enjoy with a creamy mash and some peas.