Herb-Breaded Lamb Cutlets

• 4-6 lamb cutlets or chops
• 4-6 ounces dry breadcrumbs
• 1 tablespoon

Combine breadcrumbs, finely chopped parsley, dried thyme and marjoram, and freshly grated lemon rind. Mix well.

Season lamb cutlets generously with salt and freshly ground black pepper; dip in well-beaten egg and then coat with breadcrumb mixture.

Heat olive oil in a frying pan and sauté lamb cutlets over a low heat until they are well browned on both sides.