12 French-trimmed lamb cutlets 1/4 cup plain flour 1 egg, beaten 1/2 cup (50g) packaged breadcrumbs 1 tablespoon finely grated lemon rind
1 tablespoon sumac
2 teaspoons cracked black pepper 1/4 cup (80ml) vegetable oil
CRUNCHY POTATO SALSA
4 medium (800g) potatoes
2 tablespoons olive oil
4 cloves garlic, crushed
1 large (300g) red onion, chopped
2 large (500g) tomatoes,
seeded, chopped 1 tablespoon lemon juice
Toss cutlets in flour; shake off excess. Dip cutlets in egg then coat with combined breadcrumbs, rind, sumac and pepper. Cover; refrigerate 20 minutes.
Heat oilin large pan; cook cutlets, in batches, until browned both sides and cooked as desired. Drain on absorbent paper; keep warm until ready to serve with Crunchy Potato Salsa.
Crunchy Potato Salsa Dice potatoes into small cubes. Heat half the oilin large pan; cook potato and garlic, stirring, until potato is browned and crisp. Just before serving, toss potato mixture in large bowl with combined onion, tomato, juice and remaining oil.