Use a meat tenderiser to gently flatten the meat on each cutlet.
Place flour in a bowl. In a separate bowl, place the breadcrumbs, parsley and Parmigiano Reggiano. Toss to combine. Use a fork to lightly whisk the eggs in a separate shallow bowl.
Coat 1 lamb cutlet in flour, shaking off any excess. Dip the flour coated lamb in the egg mixture, then coat in breadcrumbs. Place the crumbed lamb cutlet onto a plate. Repeat with the remaining lamb cutlets.
Pour enough canola oil into a large frying pan to cover the base. Heat the frying pan over medium heat. Cook the lamb cutlets, in batches, until golden (approximately 2-3 minutes on each side for medium or until cooked to your liking). The cooking time will also vary depending on the thickness of the lamb. Transfer to a plate lined with paper towel. Allow the meat to rest for a few minutes. Serve 3 lamb cutlets per person with lime wedges – Buon appetito.
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.