If you have access to goat, these finger-licking, crunchy, crumbed cutlets are a real specialty. Lamb works just as nicely, but try and get cutlets that haven’t been Frenched.






Skill level

Average: 5 (1 vote)


  • 120 g (4½ oz/2 cups) panko breadcrumbs
  • 2 tsp finely chopped mint leaves
  • sea salt flakes and freshly ground black pepper
  • 120 g (4½ oz) plain (all-purpose) flour
  • 2 free-range eggs
  • 1 tbsp full-cream (whole) milk
  • 1 kg (2 lb 3 oz) (about 12) small young goat or lamb cutlets (ask your butcher not to French-trim them)
  • 200 ml (7 fl oz) light-flavoured extra-virgin olive oil
  • 2 rosemary sprigs
  • 150 g (5½ oz) frisée lettuce (curly endive), leaves separated
  • 2 tbsp honey
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Blitz half the panko breadcrumbs in a food processor to a fine crumb. Transfer to a large shallow bowl and stir through the remaining breadcrumbs and mint. Season with salt and pepper.
  2. Place the flour in a separate shallow bowl and in another, lightly beat the egg and milk.
  3. Hold one of the cutlets at the top and dust in the flour, shaking off any excess, then dredge through the egg wash and roll in the breadcrumb mixture. Press the breadcrumbs into the cutlet to evenly coat, then transfer to a large tray. Repeat with the remaining cutlets.
  4. Heat the oil and rosemary in a large frying pan over medium heat to 180°C (350°F) on a kitchen thermometer. Remove the rosemary from the oil when it starts to brown and sizzle, then, working in batches, add the cutlets and fry for 4–5 minutes on each side until golden and crisp. Transfer to a tray lined with paper towel to absorb the excess oil while you cook the remaining cutlets.
  5. Place the cutlets on a large platter with the frisée. Sprinkle the cutlets with plenty of salt and a good drizzle of honey and serve with lemon wedges on the side.


Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99