Ingredients

The following ingredients have 4 Servings
  • 9 slices white bread, crusts removed, torn
  • 1/4 cup oregano leaves, chopped
  • 1/2 cup (60g) grated haloumi cheese
  • 2 1/4 cups flat-leaf parsley leaves
  • 1/4 cup (35g) plain flour, seasoned
  • 2 eggs, lightly beaten
  • 12 French-trimmed lamb cutlets
  • 1/3 cup (80ml) extra virgin olive oil, plus extra to shallow-fry
  • 1 garlic clove, crushed
  • 1 tbs sherry vinegar or red wine vinegar
  • 400g can cannellini beans, rinsed, drained
  • 250g punnet cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 cup (180g) nicoise olives*
  • Lemon wedges, to serve

Instruction

  • Place bread in a food processor and whiz to fine crumbs. Add oregano, haloumi and 1/4 cup parsley leaves, then whiz until combined. Transfer to a shallow bowl.
  • Place flour and egg in separate bowls. Coat the lamb cutlets first in the flour, shaking off any excess, then in the egg and finally coat in breadcrumb mixture.
  • Heat 2cm oil in a frypan and fry the cutlets, in batches if necessary, for 2-3 minutes each side until golden.
  • Meanwhile, whisk oil, garlic and vinegar together. Season. Place beans, tomatoes, onion, olives and remaining 2 cups parsley in a bowl and toss gently with the dressing to combine. Serve with lamb and lemon wedges.