Can someone please put this one in Breakfasts?

Name of Recipe:Cheese & Cashew Crusted Lamb Cutlets (As seen on Alive & Cooking and from the book Cheese Matters)
Number of People: does 12 cutlets
Ingredients:

100g salted, roasted cashew nuts
1 large spring onion, roughly chopped
50g vintage cheese, cut into large cubes
12 Frenched Lamb Cutlets
Olive oil for pan frying
Freshly ground pepper

Preparation:
Chop cashews & spring onions in TMX 8 seconds, speed 7. Add the cheese and blend until well combined 5 seconds, speed 7.
Divide mixture into 12 little piles on a plate then press spoonfuls firmly onto both sides of the cutlet and season with pepper.
Refrigerate until ready to cook.  This step can be done well in advance.
Heat a lightly oiled non-stick frypay and pan fry the cutlets 3-4 minutes on the first side, pressing occasionally with a spatula until a golden crust forms.  Carefully turn over and cook on the second side for a further 2 minutes or until golden. The crust is very delicate so take care with the handling of the cutlets.

Tips/Hints:
It will depend on how thick your cutlets are as to how long you cook them.  Mine were very thin so I only did them for a couple of minutes on each side. I only did 6 cutlets so halved the mixture. Bit messy in the preparation but it does stick and it does stay on too.


members' comments

CP - Got the French cutlets from the local el ripoff butcher (@ $2.90 ea) but this was very tasty and not the normal crumbed chops we have - which are tasty too, but these being more special. Heeded the warning about the mixture sticking and so I put a bit of GladBake paper on the base of the frypan and put the oil over that -- no worries (easy to clean up afterwards as well). Got the thumbs up from the judges again!

cookie - I did this on chicken breast and it was really tasty. I baked them in the oven.

Hally - These were really nice. I put them on foil & oiled the foil. They stuck, but could peel them off quite well. All 3 of us liked the crust, should have done the lot but you can never tell. Thanks JD.

Thanks ILB, I'll wait until you've done that and tested it

http://www.forumthermomix.com/index.php?action=printpage;topic=1575.0

How about cornflour and yellow food colouring - I know you guys don't like artificial flavourings etc but if you want yellow...?

I bought some essential oil to use but didn't know how much to put in or whether to put it into the goo or just put it into the washing machine once it has filled up.   Maybe you can answer my question Jessiesgirl. 

It is a blend of herbs and spices from the middle east or North America.  Probably can buy it under that name or just substitute it with Moroccan spice I guess.  Amanda may be able to answer this one better than me.