12 lamb cutlets
Salt & pepper
1 jar mint jelly
2 cups panko breadcrumbs
Olive oil for shallow-frying
Extra mint jelly and lemon wedges to serve
Gently hammer with a mallet until lamb cutlets are flattened a little. Season with salt and pepper. Brush liberally with mint jelly on both sides.
Place panko breadcrumbs in a baking dish and press lamb cutlets into crumbs on both sides, pressing down so they’re well coasted.
Heat olive oil in a heavy-based medium frypan over a medium to high heat and add lamb cutlets, a few at a time so you don’t overcrowd the pan, and cook until golden brown. Repeat with remaining lamb cutlets.
Serve with lemon wedges and extra mint jelly.