Crusted Lamb Cutlets With Creamy Coleslaw And Crisp-Fried Capers

• None None FOR THE COLESLAW
• 8 oz cabbage, cored and finely shredded
• 2 None carrots, peeled thinly sliced
• 1 small red onion, chopped
• 1 tbsp finely chopped parsley
• 3/4 tsp salt
• 1/2 cup creme fraiche
• 2 tbsp lemon juice
• None None FOR THE LAMB
• 1 1/3 lbs lamb cutlets
• 2 None eggs
• 1/2 tsp salt
• 1 cup panko breadcrumbs
• 2 tbsp finely chopped mint
• 3 tbsp capers, drained on paper towels
• 1 tbsp extra virgin olive oil, for frying capers
• 1/3 cup olive oil, for frying lamb
• None None Sea salt, for sprinkling
• None None Lemon wedges, for serving

1. For the coleslaw, toss all ingredients in a large bowl. Adjust seasoning, adding more lemon juice or salt as necessary. Cover and refrigerate until ready to serve.
2. Pound lamb cutlets in a large resealable plastic bag to an even thickness. Beat eggs and salt in a large shallow dish. Add lamb; turn to coat in the egg. Soak for 10 mins, then drain in a large sieve.
3. Process panko and mint to make them finer. Place in a shallow dish. Coat lamb with crumbs. Set aside.
4. Heat extra virgin olive oil in a large skillet on medium heat. Fry capers for a few minutes until crisp. Remove from pan.
5. Heat olive oil in same pan on medium-high heat. Fry lamb, in batches, until golden on both sides. Serve sprinkled with sea salt and capers. Accompany with coleslaw and lemon wedges.

cabbage, carrots, red onion, parsley, salt, crueme fraueeche, lemon juice, lamb, lamb cutlets, eggs, salt, breadcrumbs, mint, capers, extra virgin olive oil, olive oil, salt, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/35851 (may not work)