Tapenade crunchy lamb cutlets

Method

• 1
  To make the tapenade, process the olives, anchovies, garlic and capers in a food processor until finely chopped. With the motor running, add the oil and process until smooth. Season with pepper. (See Tip)
• 2
  Lay the lamb cutlets on a clean work surface. Spread 2 tablespoons of tapenade evenly over the meat. Place flour on a plate and season with pepper. Whisk the egg and 2 teaspoons of water in a shallow dish. Combine breadcrumbs and parmesan on a separate plate. Coat the lamb meat in the flour mixture and shake off excess. Dip in egg mixture, then press into the breadcrumb mixture to coat.
• 3
  Heat half the rice bran oil in a large non-stick frying pan over medium-high heat. Reduce heat to medium. Cook half the lamb cutlets for 2-3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate lined with paper towel. Repeat with remaining oil and lamb cutlets.
• 4
  Meanwhile, arrange the tomato, bocconcini and basil on a large plate. Season. Drizzle with the extra virgin olive oil and vinegar.
• 5
  Serve cutlets with salad and lemon halves.