1. Season the lamb with salt and pepper. Put the flour, eggs
and panko in 3 shallow bowls; season each with salt and pepper.
Dredge the lamb in the flour, then dip in the eggs and coat with
panko. Transfer the lamb to a plate.
2. In a blender, combine the tomato, roasted pepper, garlic,
almonds, vinegar and sugar and process until smooth. With
the machine on, add the ¼ cup of olive oil in a thin stream and
blend until creamy. Season the sauce with salt and pepper.
3. In a large skillet, heat ¼ inch of olive oil until shimmering. Add
the breaded lamb cutlets and cook over moderately high heat,
turning once, until golden and crisp, about 7 minutes. Drain on
paper towels and transfer to plates. Spoon some of the romesco
sauce over the lamb and garnish with the goat cheese, chives and
parsley. Serve the remaining sauce on the side. —Jose Garces