Parmesan crumbed lamb cutlets with salsa verde Recipe

12	Frenched lamb cutlets
½ cup	Plain flour
1 ½ cups	Breadcrumbs
2	Eggs, beaten
	Olive oil for shallow frying
To serve	Grilled zucchini and lemon wedges
Salsa verde:
1 cup	Flat-leaf parsley leaves (firmly packed), chopped
2/3 cup	Mint leaves, chopped
1 tbsp	Capers, chopped
1 tbsp	Chopped gherkins
	Zest and juice of 1 lemon
1 tbsp	Olive oil

1	Dust the cutlets with the with the flour, shaking to remove any excess. Mix the breadcrumbs and cheese together and season with salt and pepper.
2	Place the cutlets into the beaten egg and then coat with the parmesan breadcrumbs. Press the crumbs down well and place on a tray in a single layer. Refrigerate for 30 minutes.
3	Heat a large frying pan over a moderately high heat and enough oil to shallow fry in. Cook half of the cutlets for 4 minutes on each side or until cooked through and golden. Place on absorbent paper and keep warm while you cook the remainder.
4	Serve the cutlets with the salsa verde, grilled zucchini and some lemon wedges.
5	To make the salsa verde: Mix the parsley, mint, capers, gherkins and lemon zest together with the olive oil. Season to taste with lemon juice, salt and pepper.