We love using lamb as our main dish, and these breaded lamb cutlets are the go-to! Use a classic White Loaf to make the breadcrumbs and pair the cutlets with a tasty tomato relish.
- 2-3 COBS Bread Continental Long Rolls
- 12 lamb cutlets
- 3 Tbsp flour
- 1 egg
- 4 Tbsp olive oil
Spicy tomato relish
- 1 lemon, cut in to wedges
- Tomato relish
- 2 kg tomatoes
- 9 medium onions
- 1 Tbsp curry powder
- 1 Tbsp mustard powder
- 1 kg sugar
- 2 handfuls salt
- 5 Tbsp flour
- 2¾ cups brown vinegar
Place French Rolls in a food processor and pulse until you have coarse crumbs. Set aside. Trim cutlets and flatten slightly with the heel of your palm.
Place flour on a plate, beat egg in a shallow bowl and place breadcrumbs on another plate. Dust cutlets with flour, then dip in egg wash and coat with breadcrumbs, one at a time.
Heat oil in a large frypan. Cook cutlets for a few minutes each side until golden brown. Remove and place on a platter. Serve with spicy tomato relish and lemon wedges.
For the relish, chop tomatoes and onions and place in separate bowls, sprinkle with salt and stand covered for 12 hours. Drain off liquid. Mix flour, curry powder and mustard with ½ cup vinegar to make a thick paste.
Heat a large saucepan over a medium heat. Combine tomatoes and onions in one saucepan, add sugar and remaining vinegar. Bring to the boil, simmer for 45 minutes. Remove from heat and add the flour mixture.
Return to heat and simmer for 15 minutes. Spoon into sterilized jars and store in cool dry place. Refrigerate when opened.