Breaded Lamb Cutlets,

• 12 lamb cutlets
• 1 cup panko breadcrumbs, flakes (Japanese breadcrumbs you can use regular crumbs. I just love these as they come out more crisp than )
• 1/2 cup grated parmesan cheese
• 1 1/2 tablespoons fresh basil, chopped fine
• 1 1/2 tablespoons fresh parsley, chopped fine
• 2 eggs, beaten lightly
• flour
• olive oil

1. Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.
2. Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.
3. Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle.
4. Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.
5. I have allowed for three cutlets per person so make 16 if you want four per person.
6. Serve with mash, roasted or boiled potato and vegetable.

cutlets, breadcrumbs, parmesan cheese, fresh basil, fresh parsley, eggs, flour, olive oil

Taken from www.food.com/recipe/breaded-lamb-cutlets-257503 (may not work)