These free range lamb cutlets crumbed are an oldie and a goodie! They’re even better when served with some zesty Chimichurri.
Add vegetable oil to a frying pan until the base of the pan is covered. Heat to a medium heat and cook the cutlets in batches, for 3 minutes on each side (for medium) or until they are golden. Place on a plate lined with paper towel to remove the excess oil.
Serve with a roasted pumpkin, basil pesto and goats cheese salad or try our Chimichurri Sauce below.