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.
SERVES 4 TO 6