9 slices wholegrain bread

4 cloves garlic, chopped coarsely

3 small fresh red chillies, seeded, chopped coarsely a/4 cup fresh oregano leaves

2 teaspoons cracked black pepper 12 French-trimmed lamb cutlets 1/4 cup (40g) plain flour V3 cup (80ml) milk

2 tablespoons seeded mustard

1 tablespoon olive oil

1 medium (150g) onion, sliced

2 cloves garlic, crushed, extra 400g can tomato pieces

2 tablespoons tomato paste 1/2 cup (125ml) dry white wine

2 tablespoons chopped fresh oregano, extra V4 cup (60ml) vegetable oil

Remove and discard crusts from bread; chop bread coarsely. BLend or process bread, chopped garlic, chilli, oregano and pepper just until finely chopped.

Coat lamb in flour; shake off excess. Brush lamb with combined milk and mustard; press on breadcrumb mixture. Cover; refrigerate 30 minutes.

Meanwhile, heat olive oil in medium pan; cook onion and crushed garlic, stirring, about 5 minutes or until onion is browned lightly. Stir in undrained tomatoes, paste, wine and extra oregano; bring to boil. Simmer, uncovered, about 10 minutes or until mixture thickens slightly. Can be made ahead to this stage. Cover, separately; refrigerate overnight or freeze.

Heat vegetable oil in large pan; cook lamb, in batches, until browned both sides and cooked as desired. Drain; serve with hot tomato sauce.


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