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.
12 lamb cutlets|120g breadcrumbs|2 tablespoons flat-leaf parsley|20g Parmigiano Reggiano|2 eggs, lightly whisked|4 lime wedges to serve (alternatively lemon wedges)|canola oil for frying|Sea salt|60g flour