Lamb schnitzels are quick to cook and enhanced by parmesan and oregano.

Ingredients

• 4 lamb schnitzels (about 100- 150 grams each)
• 1 1/2 cup fresh breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 tablespoons chopped fresh thyme or oregano
• 2 eggs
• 1/4 cup seasoned flour
• oil or butter for pan frying

Method

1. Place a piece of plastic wrap on a chopping board. Sit the lamb schnitzels on top sprinkle with a little water and cover with another piece of plastic wrap. Beat to an even thickness with a meat mallet or a rolling pin.
2. Mix the breadcrumbs, parmesan cheese and herbs together.
3. Dust each schnitzel with seasoned flour. Dip into the egg mixture and then coat with breadcrumbs mixture.
4. Heat enough oil to just coat the base of a frying pan and quickly pan fry the crumbed schnitzels over a moderate heat for 1-2 minutes on each side. Remove and serve quickly with lemon wedges, your favourite salad greens and a handsome serving of ratatouille.

Cooks Tips

When you have bread that has become a little too old to use for sandwiches, process it to crumbs in the food processor, bag and freeze. This way crumbing foods to add variety will be far easier. Use beef schnitzels in place of lamb . Seasoned flour is simply flour with a good pinch of salt and pepper added. Old pieces of Parmesan cheese are ideal for grating up and using in cooking. Grated cheddar-style cheeses including Parmesan can be kept in the freezer. Dried breadcrumbs can be used here if wished. Lamb schnitzels are lovely and lean. If buying at the butcher, ask him to bash them for you to save time. Add a little butter to the oil when panfrying the schnitzels, it will enhance the flavour of the crispy bread and parmesan crumb. Always buy lamb and beef where you see the Quality Mark logo. It is a garauntee of quality and leanness.