Lamb Shoulder, Beetroot, Mint & Sorrel
A fresh twist on tender lamb shoulder - ideal for summer dinner parties.
4 veal cutlets on the bone
6-8 sage leaves, roughly chopped
3/4 cup homemade breadcrumbs
sea salt and freshly ground black pepper
1/4 cup plain (all-purpose) flour
2 free-range eggs, lightly beaten
180g butter or 180mL olive oil
1 lemon, quartered
Using a sharp knife, trim any fat from the cutlets and remove the membranes. Use your hands or a meat mallet to flatten the cutlets a little - around 1cm is a nice thickness, but you can go thinner if you prefer.
Toss the sage with the breadcrumbs and spread on a plate. Season the cutlets generously with salt and pepper and then dust them in the flour one by one, shaking to remove any excess. Submerge the cutlets in the egg and then dredge in the breadcrumb mixture. Use your hands to really push the crumbs into the meat.
Heat the butter or oil in a pan large enough to hold the cutlets comfortably side by side. Once the butter begins to crackle or the oil reaches 180 C (test by sprinkling in some flour - if the flour sizzles, it is ready), add the cutlets. Cook on both sides until the breadcrumbs are golden.
Drain on paper towel and serve with the lemon quarters.
From "Cook Like a Italian", written by Tobie Puttock and published by Penguin Australia www.penguin.com.au.