I really should have made this for Australia Day but I completely forgot. This is a super simple and delicious way to prepare lamb cutlets. It seriously takes 2 seconds to prep, a few minutes to cook on each side and voila, done! I apologize for the lack of photos, but I promise I will add more when I make this again. Which I will. Most definitely.

The cutlets come out crunchy and so juicy and tender inside, the meat just melts in your mouth. I really do like these cuts but they are quite expensive to buy, so these are a special treat. Personally, I think these are best served with some caramelised carrots and mashed potato, yum! Now when I make this I don’t measure so I am kind of assuming what the measurements are.

Lightly crumbed lamb cutlets
- 4-6 lamb cutlets (this serves about 2 people)
- 1 cup breadcrumbs
- 1/4 cup of garlic and herb seasoned breadcrumbs
- 1/4 cup panko
- 1 egg, lightly beaten
- 1-2 tbs oil

Method
In a shallow bowl crack an egg and lightly beat it. In another bowl combine the breadcrumbs and panko. Set aside. Heat the oil in a pan on medium. Meanwhile, dip the cutlets in the egg, making sure to cover properly. Shake off excess egg and place in the bowl with the breadcrumbs and coat. When the oil is nice and hot, place the cutlets in the pan, up to 4 at a time. Leave for approx. 2 minutes or until golden on the side touching the oil. Turn the cutlets over and cook the same as before. When nice and golden take off the heat and serve.