Lamb Cutlets With Provencal Sauce

4 tablespoons wholemeal breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
8 lamb cutlets, trimmed of fat
1 egg, beaten
polyunsaturated vegetable oil for shallow frying
Provencal sauce:
2 tablespoons olive oil
1 onion, peeled and sliced
1 red and 1 green pepper, cored, seeded and
sliced
4 tomatoes, skinned
1 clove garlic, peeled and crushed
1 teaspoon tomato puree
1 teaspoon chopped thyme
salt
freshly ground black pepper
Garnish:
chopped parsley
chopped basil (optional)

Mix the breadcrumbs with the salt and pepper. Brush the cutlets with the egg and roll in the breadcrumbs, pressing them on well with a palette knife.

To make the sauce: heat the oil in a pan, add the onion and peppers and fry until softened. Cut the tomatoes into 8 and add to the pan. Add the remaining ingredients, with salt and pepper to taste. Cover and simmer for 7 to 8 minutes.

Pour the oil into a frying pan and place over moderate heat. When the oil is hot, add the chops and fry for 4 to 5 minutes on each side until tender

and golden brown; drain on kitchen paper. Alternatively, grill the chops under a medium heat.

Arrange the cutlets along one side of a warmed serving dish and spoon the sauce on the other side. Sprinkle with the parsley and basil (if using), and serve with brown rice.

SERVES 4