Coriander Crumbed Lamb Cutlets

1. 1

   Place the breadcrumbs, cumin, parsley and coriander into a shallow bowl.

2. 2

   Season with salt and pepper and mix well.

3. 3

   Place milk and eggs in another shallow bowl and beat together lightly.

4. 4

   Place the flour in a third bowl shallow bowl.

5. 5

   Dip each lamb cutlet first in the flour, shaking off excess, then in the egg mixture.

6. 6

   Press each cutlet into the breadcrumb mixture.

7. 7

   Heat 2 tablespoons of the oil in a large frypan over medium heat.

8. 8

   When hot, add 4 cutlets and cook for 2-5 minutes on each side until crumbs are golden brown and lamb is cooked to your liking.

9. 9

   Remove from the pan and keep warm while you repeat with the remaining 2 batches of oil and cutlets.

10. 10

    Serve the lamb cutlets warm or at room temperature, garnished with red chilli and lemon wedges to squeeze.

* Per serving · 4 servings · Values may vary.