Kiwi lamb cutlets
Delicious cutlets with lemon vinaigrette
Serves
4
Prep Time
20 mins
Cook Time
6 mins
We have added a delicious crunch to these cutlets, using oregano and paprika. Drizzled with a tart lemon vinaigrette and served with baby potatoes and leafy greens.
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ShareIngredients
12 Quality Mark Lamb Cutletsi
1 egg
2 Tbsp milk
1/4 cup white flour
1 cup breadcrumbsi
1 tsp dried oregano
1/2 tsp smoked paprika
3 Tbsp vegetable oil
3 tsp lemon juice
1 tsp Dijon mustard
6 Tbsp extra virgin olive oil
baby potatoes
salad greens
Method
Lightly beat the egg and milk in a shallow bowl and season.
Place the flour on a flat plate.
Place 1/2 cup breadcrumbs on a flat plate and mix through the oregano.
On a separate plate, mix the remaining breadcrumbs with the smoked paprika.
Dip a cutlet in the flour, dusting off excess, then dip in the egg and finally in the oregano breadcrumbs.
Repeat with 5 more cutlets, then crumb the remaining 6 with the smoked paprika breadcrumb mix.
Heat a large frying pan over medium-low heat.
Add the oil, and when hot, cook the crumbed cutlets, in batches, for 3 minutes on each side.
Rest and drain on kitchen paper before serving.
If cooking on a BBQ flat plate, oil the crumb first before placing on the hot flat plate.
Place the lemon juice and Dijon mustard in a bowl and season.
Whisk in the olive oil until emulsified.
If vinaigrette is too tart, add extra salt or sweeten with a little honey.
Vinaigrette can be made in a screw top jar.
Simply add all the ingredients, screw lid on tightly and shake to combine.
Serve with boiled baby potatoes and a leafy green salad mixed with a few soft fresh herbs, such as chervil, flat-leaf parsley and sweet marjoram. Dress with the lemon vinaigrette.
