Kiwi lamb cutlets
Delicious cutlets with lemon vinaigrette
4
Serves
20 mins
Prep Time
6 mins
Cook Time
Recipe author
Kathy Paterson
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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Ingredients
Lamb
12 Quality Mark Lamb Cutlets
i
1 egg
2 Tbsp milk
1/4 cup white flour
1 cup breadcrumbs
i
1 tsp dried oregano
1/2 tsp smoked paprika
3 Tbsp vegetable oil
Lemon vinaigrette
3 tsp lemon juice
1 tsp Dijon mustard
6 Tbsp extra virgin olive oil
To serve
baby potatoes
salad greens
Method
To Make Lamb
To Make Vinaigrette
To Serve
1
Lightly beat the egg and milk in a shallow bowl and season.
2
Place the flour on a flat plate.
3
Place 1/2 cup breadcrumbs on a flat plate and mix through the oregano.
4
On a separate plate, mix the remaining breadcrumbs with the smoked paprika.
5
Dip a cutlet in the flour, dusting off excess, then dip in the egg and finally in the oregano breadcrumbs.
6
Repeat with 5 more cutlets, then crumb the remaining 6 with the smoked paprika breadcrumb mix.
7
Heat a large frying pan over medium-low heat.
8
Add the oil, and when hot, cook the crumbed cutlets, in batches, for 3 minutes on each side.
Start Timer
9
Rest and drain on kitchen paper before serving.
10
If cooking on a BBQ flat plate, oil the crumb first before placing on the hot flat plate.
Nutrition Information per Serving (441g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
5840kJ (678 kcal)
Protein
29.5g
Total Fat
40.4g
Saturated Fat
8.2g
Carbs
47.3g
Dietary Fibre
g
Sodium
278mg
Iron
3.1mg
Zinc
3.1mg
Vitamin B12
1.3µg
