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Ingredients

• 1 bunch parsley leaves picked
• 1 bunch mint leaves picked
• 1 tbsp capers
• 1 clove garlic
• 1 tbsp red wine vinegar
• 1/3 cup extra virgin olive oil
• 2 anchovies

• 1/2 cup shredded parmesan
• 1/2 cup plain flour
• 4 thick slices of white bread, crusts removed
• 2 eggs lightly beaten
• 12 Frenched lamb cutlets
• vegetable oil to shallow fry

Description

These Pan-fried Crumbled Lamb Cutlets Are Served With A Tangy Herb Salsa.

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