12 lamb cutlets
1½ cups panko crumbs
finely grated zest 1 lemon
2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/3 cup plain flour
Parmesan cheese, optional
olive oil and butter
salad leaves to serve
Lightly flatten the lamb cutlets between two pieces of plastic wrap. Put the crumbs, lemon zest and oregano in a shallow dish and rub together with your fingertips to infuse.
Whisk the eggs and mustard in another dish and season. Place the flour in a third dish and season.
Dip the chops first in the flour and then into the eggs, letting the excess drip back into the dish. Coat in the crumbs, pressing them on well to adhere. Cover and refrigerate if not cooking immediately.
To cook: Heat a little oil and butter in a sauté pan and cook the cutlets in batches for 2-3 minutes each side until golden and crisp and just cooked through. Cooking time will depend onthe thickness of the lamb. Keep warm in a low oven. Repeat with the remaining cutlets, wiping out the pan if necessary and adding fresh oil and butter. Place on a serving platter and top with shavings of Parmesan, if using.
Panko crumbs: These flakey Japanese dried bread crumbs create a deliciously crunchy crust. They are readily available from Asian supermarkets.