Pesto-Crusted Lamb Cutlets with Eggplant and Olive Caponata

• Ensure that the Caponata is prepared and ready to go.
• Preheat oven to 180 Celsius or 350 Fahrenheit.

How to prepare the pesto

• Place the basil leaves into your food processor and pulse until all the leaves are chopped.
• Add the pine nuts, parmesan and garlic and process on high while adding the oil in a steady stream.
• Process until smooth and season to taste with salt and pepper.

How to prepare the lamb cutlets (chops)

• Lightly beat the egg and add the milk.
• Place the flour in a wide bowl or dish and season with salt and pepper.
• Place the crumbs into a wide bowl or dish and mix in the pesto, It may become lumpy, but keep mixing until you have an even texture.
• Dust the cutlets with the flour, keeping the bone clean.
• Then one at a time, moisten them with the egg and milk wash, again keeping the bone clean.
• Allow the egg wash to slightly drain off and crumb them with the pesto bread crumb mix.
• Place in the fridge if you are preparing ahead of time, or move right onto the next step.
• Over medium-high heat, brown the cutlets in a little butter mixed with extra virgin olive oil and transfer to the oven for 5-10 minutes, depending on whether you want them well done or medium-rare.
• Meanwhile, warm the caponata and serve together once the lamb is done.
• I recommend a medium bodied red such as a Shiraz to go with this dish.