Prep time:15mins  

Cooking time: 20mins 

Serves 4 

INGREDIENTS:

• 8-10 lamb cutlets  
• 2 eggs  
• ½ cup flour
• 1 tbsp dried oregano
• 1 1/2 cups HFM Breadcrumbs 
• 2 x cherry truss tomatoes  
• 70g goat cheese  
• 1 ½ Tbsp caramelised balsamic 
• Olive oil  
• Salt and pepper  
• ½ cup cooking oil  

METHOD: 

1. Preheat the oven to 200◦C. 
2. Place the cherry tomatoes on a baking tray lined with baking paper. Drizzle over olive oil, caramelized balsamic, and season with salt and pepper. Place into the oven and let cook for 12-15 mins. 
3. Meanwhile, bring a small pot with salted water to the boil, cut the ends off the green beans, and set aside. 
4. In a small mixing bowl, whisk the 2 eggs. In a separate bowl add the flour, in a third bowl, add the breadcrumbs and oregano. 
5. Using a meat tenderizer, or even your fist, gently pound the meat of the cutlets until they flatten, without breaking, then season with salt and pepper and start the crumbling procedure. Coat each cutlet with the flour, then submerge into the egg mix and finally into the breadcrumb mix until well coated, repeat with each one of the cutlets and set aside. 
6. In a large frying pan on medium-high heat, add the cooking oil and once hot, place the cutlets - without overcrowding. Cook for approx. 2mins on each side until cooked and golden brown. 
7. Place the beans in the boiling water for 3mins, drain and drizzle olive oil and lemon juice, serve the cutlets with the roasted cherry tomatoes, sprinkle of goat cheese, green beans and mix salad leaves.