Parmesan-crumbed lamb cutlets with tomato and olive salsa.William MeppemTime:30 mins - 1 hourServes:4
Lamb is delicious crumbed,and the parmesan in this recipe boosts the flavour even further. Pan-frying – not deep-frying – is the key to making the most of this dish,which can also be made with veal,pork,fish (try garfish or whiting) or shellfish. For a vegetarian alternative,take some cooked artichokes or fennel steaks and crumb them,and leave out the anchovies.