1. Combine breadcrumbs, parsley and cheese on a plate. Place flour on a plate. Whisk egg in a shallow bowl.
2. 3 step coating: Coat 1 cutlet in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining cutlets, flour, egg and breadcrumb mixture. Cover with plastic wrap. Refrigerate for 20 minutes.
3. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook cutlets, in batches, for 3 minutes each side for medium or until cooked to your liking. Place on a plate lined with paper towel.
– Do not crowd the pan when shallow-frying as it will reduce the heat and the crumb coating will soak up the oil. If the oil is not hot enough it won’t seal the crumb coating and the crumbs will become laden with oil.
– Resting the crumbed meat in the fridge for 15 minutes before frying ensures the crumb coating sticks to the meat. It’s important to rest the crumbed meat in a single layer, or between sheets of baking paper so the crumb coating does not sweat, making the coating soggy.
- Lamb cutlets, trimmed
- 1 cup fresh breadcrumbs
- 1 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon finely grated parmesan cheese
- ¼ cup plain flour
- 1 egg
- Vegetable oil for shallow frying