- Serves 2
Cypriot SaladSend me these ingredients
Lemon, Parsley and Parmesan Lamb Cutlets
- Remove cutlets from fridge and bring to room temperature
- Beat the egg in a bowl, add a pinch of salt. Dip the cutlets in the egg mixture, then coat the lamb on both sides in the breadcrumbs and parsley
- Preheat pan for 2 minutes (heat on medium), then add 2 tablespoons of oil. Add lamb cutlets and cook for 3 - 4 minutes each side until golden brown. Make sure they don’t brown too quick or the inside will not be cooked.
- Rest for 5 minutes and serve with fresh lemon and salad
Recipe by @yiayianextdoor