Lamb is delicious crumbed, and the parmesan in this recipe boosts the flavour even further. Pan-frying – not deep-frying – is the key to making the most of this dish, which can also be made with veal, pork, fish (try garfish or whiting) or shellfish. For a vegetarian alternative, take some cooked artichokes or fennel steaks and crumb them, and leave out the anchovies.
1 cup plain flour
2 eggs, whisked
1 tbsp finely chopped thyme leaves
2 cups breadcrumbs
2 tbsp finely grated parmesan
12 French-trimmed lamb cutlets
3 tbsp olive oil
1 lemon, quartered
For the salsa
1 punnet cherry tomatoes, quartered
1 large spring onion, finely diced
3 tbsp champagne vinegar
2 tbsp red wine vinegar
190g pitted large green olives, chopped
1 tsp small salted capers, rinsed and dried
2 anchovies, finely chopped
½ tsp finely grated lemon zest
1 tbsp flat-leaf parsley leaves, chopped
½ cup extra virgin olive oil
1. For the salsa, combine tomato, spring onion, both vinegars and a pinch of salt and freshly ground pepper in a mixing bowl and let stand for 30 minutes. Add olive, capers, anchovy, lemon zest, parsley and olive oil. Check seasoning.
2. Place flour and whisked eggs in two separate shallow bowls. Combine thyme, breadcrumbs and parmesan in another shallow bowl and season with salt and pepper. Dust cutlets with flour, shaking off excess, then dip in egg mix and coat in breadcrumb mixture, pressing mixture to ensure it sticks.
3. Heat oil in a large frying pan over medium heat. Cook lamb in batches, for 4 minutes, turning halfway, until golden brown. Drain on paper towel.
4. Place 3 cutlets on each plate, spoon salsa over cutlets and place a lemon quarter on each plate. Serve immediately.
Tip: If you want a vegan variation, slice an eggplant into one-centimetre rounds, cover them in a cornflour and potato-flour mix (of equal measures) and fry them to create a nice crunchy texture.