Parmesan-crumbed lamb cutlets with olive salsa


  • 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


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.

Place flour and whisked eggs in separate shallow bowls. Combine thyme, breadcrumbs, seasoning and parmesan in another shallow bowl.

Dust lamb cutlets with flour, shaking off excess, then dip in eggs and coat in breadcrumb mixture, pressing mixture to ensure that it sticks.

Heat oil in a large frying pan over medium-high heat.

Cook lamb, in batches, for 4-6 minutes, or until golden brown and medium-rare, turning halfway. Drain on paper towel.

Serve cutlets with a bowl of the salsa to share at the table.

NOTES: Want something to drink?
Try the Lark Hill Sangiovese, 2015, Canberra District, NSW.
A relatively new variety at this well-established winery, the 2015 sangiovese bursts with quality. Vibrant red fruits abound with a medium-bodied palate and gentle tannins. Designed to be drunk young, it matches well with the relaxed fare of the lamb cutlets. A touch of savoury earthiness, perfect with the green olive salsa, leads to a clean, satisfying finish.
First published in the Good Weekend.

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