½ cup plain flour
2 eggs, whisked
1½ tbsp finely chopped thyme leaves
1½ cup breadcrumbs
3 tbsp finely grated parmesan
sea salt and freshly ground black pepper, to season
12 French-trimmed lamb cutlets, at room temperature
3 tbsp olive oil
For the salsa
1 large eschalot, finely diced
1½ tbsp champagne vinegar
1 tbsp red wine vinegar
½ tsp sea salt
freshly ground pepper
2 anchovies, finely chopped
1 cup pitted large green olives, halved
½ tsp lemon zest, finely grated
1 tsp chopped thyme leaves
1 tbsp chopped flat-leaf parsley leaves
¼ cup extra virgin olive oil
1. For the salsa, combine eschalots, both vinegars, salt and pepper in a mixing bowl and stand 30 minutes. Add anchovies, olives, lemon zest, thyme, parsley and olive oil. Check seasoning and adjust if necessary.
2. Place flour and whisked eggs in separate shallow bowls. Combine thyme, breadcrumbs, seasoning and parmesan in another shallow bowl.
3. Dust lamb cutlets with flour, shaking off excess, then dip in eggs and coat in breadcrumb mixture, pressing mixture to ensure that it sticks.
4. Heat oil in a large frying pan over medium-high heat.
5. Cook lamb, in batches, for 4-6 minutes, or until golden brown and medium-rare, turning halfway. Drain on paper towel.
To serve: Serve cutlets with a bowl of the salsa to share at the table.