Name: Parmesan-crumbed lamb cutlets
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (50g) plain (all-purpose) flour; 12 lamb cutlets (900g); 2 eggs; 2 tablespoon milk; 1 clove garlic, crushed; 1/2 cup (35g) stale breadcrumbs; 1/2 cup (50g) packaged breadcrumbs; 1/2 cup (40g) finely grated parmesan cheese; 1 tablespoon finely chopped fresh oregano; 2 tablespoon olive oil

Ingredients

1/3 cup (50g) plain (all-purpose) flour

12 lamb cutlets (900g)

2 eggs

2 tablespoon milk

1 clove garlic, crushed

1/2 cup (35g) stale breadcrumbs

1/2 cup (50g) packaged breadcrumbs

1/2 cup (40g) finely grated parmesan cheese

1 tablespoon finely chopped fresh oregano

2 tablespoon olive oil

Method

1.Place flour in plastic bag. Add lamb; toss to coat lamb all over, shake off excess flour.

2.Combine eggs, milk and garlic in medium shallow bowl; combine breadcrumbs, cheese and oregano in another medium shallow bowl. Dip lamb, one at a time, into egg mixture, then in breadcrumb mixture.

3.Heat oil in large non-stick frying pan; cook lamb, in batches, until browned both sides and cooked as desired. Sprinkle with fresh whole oregano leaves, if you like.

Serve with mashed potatoes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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