4 lamb cutlets
¼ loaf of day-old sourdough bread roughly chopped
2 eggs, beaten in a bowl
Flour seasoned with salt and pepper
1 teaspoon dried lemon myrtle leaf – medium ground
Crumb the bread in a food processor and add the dried lemon myrtle leaf.
Prepare 3 bowls, one each for the flour mixture, egg wash and lemon myrtle breadcrumbs.
Coat each cutlet in the flour mixture, then egg wash, then coat well with lemon myrtle bread crumbs.
Repeat the egg wash and breadcrumb steps, set aside in the fridge to set for about 20 minutes.
Heat extra virgin olive oil in a pan to cover the base of the pan, melt a knob of butter in the oil and add cutlets to a medium heat. Cook for about 3 minutes each side or until crumb is golden brown for medium (adjust cooking time for rare or well done).
Serve with your favourite vegetables or fresh salad leaf.