Restaurant Style Lamb Chops

25 mins serves 3

2 cups fresh breadcrumbs

2 tablespoons chopped parsley

3 cloves garlic, finely chopped

6 lamb cutlets

3 tablespoons flour

1 egg

Salt and pepper

In a bowl, combine the breadcrumbs, parsley and garlic. Pour in the melted butter and mix until crumbly in texture.
Dust the lamb with flour.
Lightly whisk the egg in a shallow bowl and dip each cutlet in egg and then into the crumb mixture, ensuring the cutlets are well coated.
Pan-fry the cutlets in a non-stick pan over a medium heat for 3-4 minutes each side until crumbs are golden and crisp.