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Crumbed lamb cutlets with chicory salad
- 100g dried breadcrumbs
- 25g parmesan , finely grated
- 50g plain flour , seasoned
- 3 eggs , beaten
- 12 French-trimmed lamb cutlets
- vegetable oil , for frying
- tsp walnut or hazelnut oil
- 1 tbsp sunflower oil , groundnut oil or corn oil
- 2 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 100ml single cream
- 4 heads chicory , trimmed, leaves separated
- small bunch chives , snipped
Directions:View on BBC Good Food
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