Crumbed Lamb Cutlets with Caper Mayonnaise

1. Lay the lamb cutlets flat on a chopping board, cover with baking paper. Using a mallet or rolling pin, pound the cutlets to roughly 1 cm in thickness. Sprinkle the cutlets with salt and pepper.
2. Dredge the cutlets in the breadcrumbs, followed by the eggs and then the breadcrumbs. Press the cutlets into the breadcrumbs so that they are completely covered.
3. Heat the oil on medium-high heat in a large, heavy based skillet. Cook the lamb for 8-10 minutes or until golden, turning regularly.
4. Drain on a paper towel.
5. Combine the caper mayonnaise ingredients, season to taste and serve.

Note 1 – A high smoke point oil (such as canola or vegetable oil) is best for deep frying. The pan needs to be filled at least 1.5cm deep with oil. 

Olive oil can be used to shallow fry. Use 3-4 tbsp of oil and cook as per the recipe, turning the lamb once. The breadcrumb coating will not be as even in colour if using this method.