Slice the lamb cutlets between the
bones to give you 16 pieces. Remove any
big pieces of fat. Cover the cutlets with
cling film and lightly bash the meat with
a rolling pin to flatten slightly. Put the
cutlets in a bowl and sprinkle with flour
and some seasoning, tossing to coat.
Whisk the egg and milk in a shallow
bowl. Place the breadcrumbs, parsley
and lemon zest in another. Heat the
oven to 200C/180C fan /gas 6. Heat
enough oil in a large frying pan to
come 0.5cm up the side.
Dip each lamb cutlet into the egg
mixture, then into the breadcrumbs,
pressing gently to help crumbs stick. Cook
each cutlet in the hot oil for 2 mins each
side until golden brown – you will need
to do this in batches. Drain on a plate
lined with kitchen paper. When all cutlets
have been fried, place on a baking tray
and cook in the oven for 3 mins more.
This will ensure that any parts of the
bone that did not touch the pan have
been cooked. Leave to cool, then chill
if making ahead or pack into containers
for your picnic.