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Lamb cutlets in a parsley caper crust with warm potato, ham & spring onion salad

Lamb cutlets in a parsley caper crust with warm potato, ham & spring onion salad is built on Oil, Red Wine Vinegar, and Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 tbsp
• 8 tbsp

Method (preview)

1. 1

   Dip the floured cutlets one at a time into eggs then into breadcrumb mix.

2. 2

   Shake off the excess coating and tap gently to shape with a palette knife.

3. 3

   Heat oil in a frying pan.

4. 4

   Place the cutlets into the pan, presentation side down.

5. 5

   Add the butter and cook for two minutes on each side, until coloured nicely.

6. 6

   Take out and drain on kitchen towels.

7. 7

   Meanwhile, to make the salad, cook the small potatoes skin on in boiling salted water.

8. 8

   When just cooked take them out and drain in a colander.

9. 9

   Chop up the ham and mix with the rest of the salad ingredients in a bowl.

10. 10

    Mix the dressing ingredients. Set half aside and pour the other half onto the salad.

11. 11

    Place a portion of salad in middle of a dish with the 2 cutlets on top.

12. 12

    Sprinkle the rest of the dressing around and serve.