2-3 Crumbed Lamb Cutlets per person
1/2 Punnet Cherry Tomatoes, halved
1/2 cup of Baby Bocconcini, roughly torn
1/4 cup Basil Leaves, roughly torn
Sea Salt & Pepper
Step One - Create the salad by tossing together the tomatoes, baby bocconcini, basil and a splash of olive oil. Season with sea salt and pepper.
Step Two - In a pan over a medium heat warm enough olive oil to coat the bottom of the pan. Place in the crumbed lamb cutlets. Cook for 3-5 minutes each side or until the crumbs are golden brown.
Step Three - To serve, place the cooked crumbed lamb cutlets alongside a generous serve of the caprese salad. Drizzle the salad with a splash of balsamic vinegar.