Corriander-Crumbled Lamb Cutlets

INGREDIENTS
125g plain/all-purpose flour
3 tbsp milk
2 eggs
160g panko breadcrumbs
1 + 1/2 tbsp finely chopped Italian/flat-leaf parsley
2 tbsp finely chopped coriander/cilantro
1 tsp finely grated lemon zest
1 tsp ground cumin
1/2 tsp cayenne powder
12 lamb cutlets (French-trimmed if you can)
Salt and pepper
Oil, for frying

DIRECTIONS
1. Put the flour in a wide, flattish bowl and set aside. Lightly beat the eggs and milk in another bowl and also set aside. Mix together the breadcrumbs, parsley, coriander, lemon zest, cumin and cayenne in a third bowl, then season with salt and pepper and mix through.
2. Dip lamb cutlets in flour, shake off the excess, then dip in the beaten egg then breadcrumbs.
3. Heat oil in a large frying pan over medium heat and then fry the cutlets in batches till they are golden brown on each side and just cooked through (don’t overcook unless you happen to enjoy the sensation of chewing on leather!), then set aside to rest for a minute or two before serving.
4. Serve with herbed yoghurt and a bitter green salad.

HERBED YOGURT
125mL thick Greek yoghurt
1 tbsp finely grated lemon zest
1 tbsp finely chopped Italian/flat-leaf parsley
2 tbsp finely chopped coriander/cilantro

Mix altogether and serve with lamb cutlets.