2 zucchini, cut into ribbons
2 tbsp lemon juice
1 ½ tbsp olive oil
2 tbs finely chopped fresh flat leaf parsley
½ cup (35g) plain flour
2 egg whites, beaten
⅔ cup (70g) dried breadcrumbs
1 tbsp chopped fresh thyme leaves
12 lamb cutlets
Preheat oven to 200°C. Line a baking tray with baking paper. Boil, steam or microwave potatoes until tender. Drain. Place potatoes on prepared tray. Using a potato masher, gently press down on potatoes to flatten. Lightly spray with oil and season with salt and pepper. Bake for 40 minutes or until golden and tender.
Meanwhile, place zucchini, juice and 2 teaspoons oil in a medium bowl and toss gently to combine. Set aside for 15 minutes. Sprinkle with parsley and toss to combine.
Place flour on a plate. Pour egg whites into a shallow bowl. Combine breadcrumbs and thyme on a plate. Working with one at a time, toss cutlets in flour, shaking off any excess. Dip in egg white and then coat in breadcrumb mixture. Place on a plate.
Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook cutlets for 2-3 minutes each side or until golden and cooked to your liking. Serve cutlets with smashed potatoes and zucchini salad.