This recipe is dedicated to my father, a man who has taught me many a thing and has always given sage advice. He is also the master of these little boned bits of simple brilliance. They are easy, delicious, quick and simple. Have them for lunch or dinner or brunch or as a snack and even for breakfast cold the next day. Thanks Dad x
- Place each of the breadcrumbs, beaten egg and flour into separate shallow dishes. Season each one.
- Dip and coat each cutlet first in the flour, and repeat the process with the egg, and then the breadcrumbs, making sure at each stage each cutlet is well coated. Chill for 10 minutes.
- Heat the oil in a large pan, add the cutlets but not too many so not to overcrowd the pan and fry until golden for about 3-4 minutes on each side.
- Drain onto kitchen paper and cook the rest keeping the cooked ones warm in the oven.
- Boil the potatoes in the usual way, and while they are cooking, prepare the spring onions. Chop the spring onions, separating the green from the white. The white part of the onion will be cooked slightly, the green thrown in at the end for freshness and crunch.
- Crush the potatoes with a fork and add the whites of the spring onions.
- Season well with salt and pepper and add the butter. Give a good stir over a little heat so the butter melts and the potatoes are hot.
- Mix the chopped green part of the spring onions and stir well again.
- Serve with the lamb cutlets.
The cutlets are also good with mash potatoes, chips, Boulangère potatoes, neeps and tatties, a big bowl of salad, and dipped in tomato sauce.