Lamb Cutlets with Romesco

Name: Lamb Cutlets with Romesco
Ingredients: 1 1/2 pounds boneless lamb leg steaks, cut 1/2 inch thick and lightly pounded; Salt and freshly ground pepper; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups panko (Japanese bread crumbs); 1 medium tomato, seeded and chopped; 1 roasted red pepper from a jar; 1 garlic clove; 1/4 cup salted roasted almonds; 2 tablespoons red wine vinegar; Pinch of sugar; 1/4 cup extra-virgin olive oil, plus more for frying; 2 ounces fresh goat cheese, crumbled (1/4 cup); 2 tablespoons snipped chives; 2 tablespoons coarsely chopped flat-leaf parsley