Created by ImPat on December 8, 2018
Step 1: Place the breadcrumbs, parmesan, pepper and salt on a shallow tray and mix to combine.
Step 2: Dip each cutlet in the egg and press into the breadcrumbs.
Step 3: Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat and cook the lamb, in batches, for 2–3 minutes each side or until golden brown.
Step 4: While the lamb is cooking, place the vinegar and remaining oil in a large bowl and whisk to combine and then add the kale, peas, sugar snap peas and tomato and gently toss to combine.
Step 5: Divide the lamb cutlets between plates and serve with the salad, sprinkled with salt.