Step 1
Preheat the oven to 140°C. In a food processor, process the bread to form coarse breadcrumbs. In a large bowl, mix the breadcrumbs, cheese, parsley, 2 tsp sea salt flakes and ½ tsp freshly ground black pepper. Place the flour and eggs, separately, into shallow baking dishes. Dip the lamb cutlets, one at a time, into the flour, shaking off any excess, then dip into the eggs and then the breadcrumbs. Press the breadcrumbs firmly into the cutlets.
Step 2
In a large, heavy non-stick frying pan, add 1 cup of the oil and place over medium heat. When the oil is hot, add 4 cutlets and cook for 3 mins on each side or until golden and a meat thermometer inserted into the centre of cutlet registers 60°C. Transfer the cooked cutlets to a baking tray and keep warm in the oven. Cook the remaining 4 cutlets.
Step 3
Meanwhile, bring a large saucepan of salted water to the boil. Prepare an ice bath by combining 2 cups of ice and 2 cups of water in a bowl. Add the sugar snap peas to the boiling water and cook for 45 seconds or until they are bright green and tender. Using a slotted spoon, transfer the peas to the ice bath and leave to chill completely. Drain the sugar snap peas well.
Step 4
In a small bowl, whisk the lemon zest, 2 tbs of the lemon juice, shallot, remaining 2 tbs oil, ¾ tsp sea salt flakes and ½ tsp of freshly ground black pepper.
Step 5
In a large bowl, toss the cooked sugar snap peas and mint with 2 tbs of the dressing. Divide the salad among 4 dinner plates. Top each plate with 2 cutlets and serve drizzled with the remaining dressing.