Parmesan-crumbed lamb cutlets with olive salsa

Neil Perry
Neil Perry's parmesan crumbed lamb cutlets with green olive salsa.
Neil Perry's parmesan crumbed lamb cutlets with green olive salsa. Photo: William Meppem


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.