Lamb Cutlets Milanese with a Rocket Salad and Celeriac Croutons

Cut half or so of the celeriac into one cm or so slices. Cut off the the skin, and then cut into one cm cubes. Keep in water acidulated with lemon juice until required.

Preferably get your butcher to french trim the best end of necks. Cut into cutlets and trim off as much fat as possible and to trim the meat off the bones if necssary. Flatten each cutlet to about a quarter inch/70 mm thick and trim down the bone to an inch/3 or 4 cms or so. This will not work with all cutlets so have some to spare.  Picture  .

Cut the crust from the bread and make into breadcrumbs in a food mixer and put on a plate. Beat the two eggs, season with salt and pepper and put in another plate. Make a seasoned flour with salt and pepper and put in another plate. Season the cutlets both sides with salt and pepper.

Coat the cutlets both sides with the flour, then the egg and then the breadcrumbs  Picture  . Make a dressing with olive oil, six to one with lemon juice, and lightly season with salt and pepper. Put the rocket into a salad bowl.