Recipes: Crumbed lamb cutlets with chicory salad

Summer lamb has more flavour than spring lamb, and this is a great way to serve it, says MasterChef judge John Torode

• 100g dried breadcrumbs
• 25g parmesan , finely grated
• 50g plain flour , seasoned
• 3 eggs , beaten
• 12 French-trimmed lamb cutlets
• vegetable oil , for frying

FOR THE CHICORY SALAD

• ½ tsp walnut or hazelnut oil
• 1½ tbsp sunflower oil , groundnut oil or corn oil
• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 100ml single cream
• 4 heads chicory , trimmed, leaves separated
• small bunch chives , snipped

  

  1. Put the breadcrumbs and parmesan into a shallow dish and mix. Put the flour and eggs into separate shallow dishes.
  2. Dip each lamb cutlet into the flour, then egg, and finally into the parmesan breadcrumbs, making sure each cutlet is well coated. Repeat for each cutlet, then chill for 10 minutes. Heat about 1cm of the oil in a large pan. Add the cutlets and fry until golden, about 3-4 minutes each side. Drain onto kitchen paper.
  3. To make the salad put the oils, mustard, vinegar and a good amount of seasoning in a bowl and whisk well. Stir in the cream.
  4. Coat the chicory in the dressing, then scatter with the chives. Serve with the lamb.

  PER SERVING

  690 kcalories, protein 29g, carbohydrate 31,8g, fat 50,4 g, saturated fat 18,4g, fibre 2,2g, salt 1,07 g