Lamb steak schnitzels

Tamara West

Ingredients

6	Lamb steaks (Main)
⅓ cup	Panko breadcrumbs
½ cup	Flour, use cornmeal flour
1	Lemon, freshly zested
1 tsp	Chopped thyme
1 tsp	Dry mixed herbs
1 tsp	Ground cumin
1 tsp	Ground coriander
¼ tsp	Cinnamon
½ tsp	Salt
½ tsp	Freshly ground black pepper
2	Eggs
⅓ cup	Buttermilk
1 to serve	Lemon, cut into wedges

Directions

1. Combine panko breadcrumbs, cornmeal flour, the zest of a lemon,chopped thyme, dried mixed herbs, ground cumin ground coriander, cinnamon, salt and ground black pepper.
2. Trim excess fat and sinew from lamb steaks, place between sheets of plastic food wrap and lightly press out with a rolling pin.
3. Beat eggs with cup buttermilk. Dip the steaks into the egg then coat them in the breadcrumb mix.
4. Heat enough grape seed oil in a frying pan to shallow fry.
5. Cook steaks until golden brown on each side, drain on paper towels and serve with lemon wedges.