- 5 slices white bread crusts removed, bread cut into pieces
- 1/2 cup finely grated pecorino cheese or parmesan
- 2 tbsps chopped fresh flat-leaf parsley
- 1/2 cup plain flour
- 3 large eggs beaten to blend
- 8 lamb cutlets pounded to 1cm-thickness
- 1 cup & 2 tbsp olive oil divided
- 300g sugar snap peas trimmed, halved crossways
- 1 zested and juiced lemon
- 1 tbsp finely chopped shallot
- 35g snow pea sprouts halved crossways
- 20g (1 ½ cup loosely packed leaves) roughly torn mint leaves
- Preheat the oven to 140°C (120°C fan-forced).
- In a food processor, process the bread to form coarse breadcrumbs.
- In a large bowl, mix the breadcrumbs, cheese, parsley, 2 tsp of sea salt flakes and ½ tsp of freshly ground black pepper.
- Place the flour and eggs, separately, into shallow baking dishes.
- Dip the lamb cutlets, one at a time, into the flour, shaking off any excess, then dip into the eggs and then the breadcrumbs. Press the breadcrumbs firmly into the cutlets.
- Add 1 cup of the oil to a large heavy nonstick frying pan and place over medium heat. When the oil is hot, add 4 cutlets and cook for 3 minutes on each side, or until golden and an instant-read thermometer inserted into the center of a cutlet registers 60°C.
- Transfer the cooked cutlets to a baking tray and keep warm in the oven. Cook the remaining 4 cutlets.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Prepare an ice bath by combining 2 cups of ice and 2 cups of water.
- Add the sugar snap peas to the boiling water and cook for about 45 seconds, or until they are bright green and tender. Using a slotted spoon, transfer the peas to the ice bath and leave to chill completely. Drain the snap peas very well.
- In a small bowl, whisk the lemon zest, 2 tablespoons of the lemon juice, shallots, remaining 2 tablespoons oil, 3/4 teaspoon of sea salt flakes and 1/2 teaspoon of freshly ground black pepper.
- In a large bowl, toss the cooked snap peas, snow pea sprouts and mint with 2 tablespoons of the dressing.
- Divide the salad among 4 dinner plates. Top with 2 cutlets and serve with the remaining dressing.
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