Coriander Crumbed Lamb Cutlets
A recipe by Bill Granger.
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g fresh breadcrumbs
flat leaf parsley
, thinly sliced
, to serve
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.
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