Lamb Cutlets

Ingredients:

• 18 Young tender lamb cutlets
• 200g Breadcrumbs
• 1 Bunch Rosemary, chopped
• 1 Bunch Mint, chopped
• 150g Plain Flour
• 3 Eggs
• 100 ml Milk
• Sea salt
• Ground black pepper
• 1 Bottle Olive oil
• 2 Punnets Cherry Tomatoes
• 3 Bunches Broccolini
• 2 Garlic Cloves chopped
• 1 Onion finely chopped
• 1 Tin crushed Tomatoes (450 ml)
• 1 Tomato sauce
• 1 Bunch Fresh Basil leaves chopped

Special Utensils:

• Meat Mallet
• Whisk
• Measuring Cup
• Tablespoon
• Teaspoon

Instructions:

• SET THE OVEN TO 180C
• TAP THE CUTLETS WITH A MEAT MALLET SO THEY ARE ALL EVEN IN SIZE
• MIX IN A SMALL BOWL A PINCH OF SALT, 3-4 GRINDS OF PEPPER, HALF THE CHOPPED MINT, HALF THE CHOPPED ROSEMARY AND A TOUCH OF OLIVE OIL
• WITH YOUR HANDS RUB THE INGREDIENTS FROM THE SMALL BOWL OVER THE CUTLETS AND PUT THE CUTLETS ON A PLATE.
• IN A LARGE BOWL PUT ONE TABLESPOON OF CHOPPED MINT AND ONE TABLESPOON OF CHOPPED ROSEMARY, THE BREAD CRUMBS, A PINCH OF SALT, 3-4 GRINDS OF PEPPER AND A LITTLE OLIVE OIL. MIX TOGETHER WITH YOUR HANDS.
• IN A SEPARATE LARGE BOWL WHISK TOGETHER THE EGGS & MILK
• INTO A THIRD LARGE BOWL PUT THE FLOUR.
• CRUMB THE CUTLETS BY ROLLING THEM IN THE FLOUR, DIPPING THEM IN THE EGG WASH MADE OF THE EGGS AND MILK AND THEN CRUMBING THEM IN THE BREAD CRUMB AND HERB MIXTURE.  SET ASIDE UNTIL NEEDED.
• * REMEMBER TO TRY AND KEEP ONE HAND CLEAN AND ONE HAND FOR CRUMBING.
• FRY THE CUTLETS IN A LITTLE OLIVE OIL OVER MEDIUM TO HIGH HEAT UNTIL BROWN ON BOTH SIDES.  PLACE ON AN OVEN TRAY AND COOK IN A 180C OVEN FOR 5-6 MIN,  THEN DRAIN ON A PIECE OF KITCHEN PAPER.
•  SERVE ON THE TOMATO SAUCE AND GARNISH WITH A PINCH OF FRESH ROSEMARY AND A PINCH OF MINT.



TO MAKE TOMATO SAUCE

• FRY 2 GARLIC CLOVES AND 1 SMALL ONION CHOPPED FINELY IN A LITTLE OLIVE OIL WITH A PINCH OF SEA SALT AND 3-4 GRINDS OF A PEPPER MILL FOR 3-4 MINUTES ON MEDIUM HEAT.
• ADD ONE CAN OF GOOD QUALITY CRUSHED  TOMATOES AND COOK FOR A FURTHER 5 MINUTES, FINISH WITH A TABLESPOON OF CHOPPED FRESH BASIL