On the heat. Mild

Ingredients

• 4 lamb schnitzels, crumbed
• 100 g butter · 2 tbsp olive oil
• 2 lemons
• Flaky salt
• — IF CRUMBING YOUR OWN
• 4 topside steaks, beaten to 5 mm
• Flour · 2 eggs · fine dry breadcrumbs
• Grated parmesan mixed into the crumb

Method

1. If crumbing your own: flour, egg, crumb, and then press the crumb on firmly and rest them 20 minutes in the fridge so the coating sets.
2. Butter and oil in a wide pan over medium heat. The oil stops the butter burning; the butter is the flavour.
3. Schnitzels in when the butter foams. 90 seconds to 2 minutes a side. The meat is 5 mm thick and needs almost nothing.
4. Spoon the foaming butter over the top as they cook.
5. Onto a rack, not paper, and salt immediately.
6. Lemon, and a rocket salad. Nothing on top of the crumb — it goes soft in seconds.

Cook's note. Medium heat, not high. Crumb burns at the temperature you would sear a steak, and lamb schnitzel is thin enough that it does not need it.

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