Pesto Crusted Lamb Cutlets with Eggplant and Olive Caponata
- 3 bunches basil leaves picked, stems discarded
- 3/4 cup pine nuts
- 1/2 cup parmesan cheese grated
- 1 tablespoon garlic roasted, chopped, approx 2 cloves
- 3/4 cup extra virgin olive oil
- sea salt flakes
- freshly ground black pepper
- 12 lamb cutlets ask your butcher to French and flatten them
- 3 cups dried bread crumbs
- 2 cups plain flour
- 4 eggs
- 1 cup milk
This dish, although inspired by the abundant basil of late spring, is a wonderful dish to have any time of year. I find it a great choice for entertaining, as you can crumb the lamb hours before and the caponata can be made as early as a day before. All you'll need to do when your friends arrive is cook the lamb, warm the caponata, let the wine breathe and sit down to dinner.
- Place the basil leaves into your food processor and pulse until all the leaves are chopped.
- Add the pine nuts, parmesan and garlic and process on high while adding the oil in a steady stream.
- Process until smooth and season to taste with salt and pepper.
- Lightly beat the egg and add the milk.
- Place the flour into a wide bowl or dish and season with salt and pepper.
- Place the crumbs into a wide bowl or dish and mix in the pesto, (it may become lumpy but keep mixing it until you have an even texture.
- Dust the cutlets in the flour, keeping the bone clean.
- Then one at a time, moisten them with the egg and milk wash, again keeping the bone clean.
- Allow the egg wash to slightly drain off and crumb them with the pesto bread crumb mix.
- Place in the fridge if you are preparing ahead of time, or move right onto the next step.
- Over medium-high heat, brown them off in a little butter mixed with extra virgin olive oil and transfer them to the oven for 5-10 minutes depending on whether you want well done or medium-rare cutlets.
- Meanwhile continue to warm the caponata and serve together once the lamb is done.
- I recommend a medium bodied red such as a Shiraz to go with this dish.