Crumbed lamb cutlets with chicory salad

40 minutes ■ Serves 4 ■ EASY

Summer lamb has more flavour than spring lamb, as it has had longer to mature. This is a great way to serve it -the breadcrumbs protect the meat inside, keeping it juicy.

dried breadcrumbs lOOg
parmesan 25g, finely grated
plain flour 50g, seasoned
eggs 3, beaten
French-trimmed lamb cutlets 12
vegetable oil for frying
CHICORY SALAD
walnut or hazelnut oil 1/2 tbsp
sunflower, groundnut or corn oil 1/2 tbsp
Dijon mustard 2 tbsp
white wine vinegar 1 tbsp
single cream 100ml
chicory 4 heads, trimmed, leaves separated
chives a small bunch, snipped

■ Put the breadcrumbs and parmesan into a shallow dish and mix. Put the flour and eggs into separate shallow dishes.
■ Dip each lambcutlet into the flour, then egg, and finally into the parmesan breadcrumbs, making sure each cutlet is well coated. Repeat for each cutlet, then chill for 10 minutes. Heat about 1cm of the oil in a large pan. Add the cutlets and fry until golden, about 3-4 minutes each side. Drain onto kitchen paper.
■ To make the salad put the oils, mustard, vinegar and a good amount of seasoning in a bowl and whisk well. Stir in the cream.
■ Coat the chicory in the dressing, then scatter with the chives. Serve with the lamb.
■ PER SERVING 690kcals. protein 29g. carbs 31.8g, fat 50.4g sat fat 18.4g. fibre 2.2g salt 107g.


Crumbed lamb cutlets with chicory salad