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“From James Reeson Alive and Cooking which he served with Broccolini and Shallot Mornay (have posted separately Broccolini and Shallot Mornay). Times are approximate (but chilling time is in the cooking time) and will highly depend on how well done you like your lamb cutlets and how thick they are. Could also be a good appertizer by itself as the bone becomes a handle.”

Ingredients Nutrition

  • 8 lamb cutlets
  • 2 tablespoons pizza sauce (paste was specified, thicker than a sauce)
  • 200 g breadcrumbs
  • 1 12 cups parmesan cheese (grated)
  • oil (for deep frying)


  1. Coat the lamb cutlets with the pizza paste and set aside.
  2. Mix the cheese witht he breadcrumbs, then dredge the tomato coated cutlets through the breadcrumb mix and press down firmly and refrigerate the cutlets for 15 to 20 minutes.
  3. Deep fry in hot oil until crispy (approximately for 3 to 4 minutes) and serve with green vegetables or as he did Broccolini and Shallot Mornay.

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