Coriander Crumbed Lamb Cutlets

A recipe by bill granger.

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.

fresh breadcrumbs, ground cumin, flat leaf parsley, coriander leaves, milk, egg, plain flour, lamb cutlets, olive oil, red chile, lemon wedge