Ingredients

• 8 lamb cutlets
• 115g /4oz plain flour
• seasoned with salt and freshly ground black pepper
• to taste
• 2 free-range eggs
• 115g/4oz white breadcrumbs
• 2 tbsp capers
• chopped
• 2 tbsp fresh flatleaf parsley
• chopped
• 2 tbsp oil
• 55g/2oz butter
• 500g/1lb small new potatoes
• 170g/6oz cooked ham
• 1 shallot
• finely chopped
• 10 gherkins
• chopped
• 3 spring onions
• thinly sliced
• 1 tbsp chives
• chopped
• 2 tbsp red wine vinegar
• 2 tbsp Dijon mustard
• 8 tbsp olive oil
• salt & freshly ground black pepper

Directions

• Cut 2.5cm/1in deep into the cutlets and trim off the excess fat
• being careful to leave some fat remaining for flavour.
• Dredge the cutlets in the seasoned flour
• shaking off the excess flour.
• Beat the eggs in a bowl.
• Mix the breadcrumbs with the capers and parsley.
• Dip the floured cutlets one at a time into eggs then into breadcrumb mix. Shake off the excess coating and tap gently to shape with a palette knife.
• Heat oil in a frying pan. Place the cutlets into the pan
• presentation side down. Add the butter and cook for two minutes on each side
• until coloured nicely. Take out and drain on kitchen towels.
• Meanwhile
• to make the salad
• cook the small potatoes skin on in boiling salted water. When just cooked take them out and drain in a colander.
• Chop up the ham and mix with the rest of the salad ingredients in a bowl.
• Mix the dressing ingredients. Set half aside and pour the other half onto the salad.
• Cut warm potatoes in half lengthwise into bowl. Check for seasoning.
• Place a portion of salad in middle of a dish with the 2 cutlets on top. Sprinkle the rest of the dressing around and serve.