Crumbed lamb cutlets with warm green vegetables
A simple and delicious lamb cutlet dinner
4
Serves
40 mins
Prep Time
10 mins
Cook Time
Recipe author
Kathy Paterson
These crumbed lamb cutlets are the perfect addition to a summer's day picnic or, served with the warm green vegetables, are a wonderful meal in their own right. The basil leaves under the golden crumb add a delicious texture and freshness to the cutlets. After you've tried one of these cutlets, we're confident they'll become a staple on your summer menu!
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Ingredients
Lamb
12 Quality Mark lamb cutlets
24 small basil leaves
1 cup breadcrumbs
i
1/4 cup grated Parmesan cheese
1/4 cup white flour
1 egg yolk
lightly beaten with a little milk
2 Tbsp olive oil
Herb vinaigrette
6 Tbsp olive oil
3 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp liquid honey
3 Tbsp chopped fresh parsley
i
Green vegetables
16 asparagus spears
i
sliced in half diagonally
250g snow peas
2 cups green peas
Method
To Make Lamb
To Make Vinaigrette
To Serve
1
Trim most of the fat from the lamb cutlets.
2
Rub cutlets with a little oil.
3
Press a basil leaf on to the meat on both sides of cutlets.
4
Mix the breadcrumbs and Parmesan cheese together and place on a large plate and the flour on another.
5
Place egg mixture in a shallow bowl.
6
Dip the cutlets in the flour dusting off any excess, then the egg and finally in the breadcrumbs, pressing them down so the cutlets are well coated.
7
Place on a tray and cover. Refrigerate lamb cutlets if you are not cooking them within 20 minutes.
Nutrition Information per Serving (393g)
This nutrition analysis is based on 4 serves.
Energy
3005kJ (718 kcal)
Protein
34.2g
Total Fat
47.9g
Saturated Fat
10.8g
Carbs
34.6g
Dietary Fibre
9.2g
Sodium
338mg
Iron
4.8mg
Zinc
3.7mg
Vitamin B12
0.9µg
