Lamb Parmigiana
Cheesy lamb schnitzel recipe
Serves
4 - 5
Prep Time
40 mins
Cook Time
3 mins
Let summer linger a little longer with this Sicilian-inspired lamb dish. The delicate flavour of the lamb is perfectly complemented by the creamy mozzarella and brightened by the parsley sauce. Perfect for a midweek meal!
Let summer linger a little longer with this Sicilian inspired dish.
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ShareIngredients
500g Quality Mark lamb schnitzelsi
4 slices mozzarella cheese
cut about 5mm thick1/4 cup white flour
1 egg
lightly beaten with 2 tbsp water2 cups breadcrumbsi
A splash of vegetable oil
3 Tbsp lemon juice
1 tsp Dijon mustard
6 Tbsp olive oil
3-4 small courgette
trimmed1 Tbsp fresh oregano leavesi
1/4 cup vinaigrette dressing
1 Tbsp olive oil
1 shallot
thinly sliced1 garlic clove
finely chopped1/4 cup white wine
50g butter
1/4 cup flat-leaf parsley
chopped
12 cherry tomatoesi
Method
Place the pieces of lamb between 2 sheets of baking paper and hit with a meat mallet to flatten them a little more if necessary.
Remove the paper.
Place a slice of mozzarella cheese on 1 side of each piece of lamb and push down lightly to join together (or you could use a little bit of egg wash to stick).
Place the flour, egg and breadcrumbs in three separate shallow bowls.
Coat a piece of lamb in the flour, shaking off excess, then dip in the egg and finally coat in the breadcrumbs.
Place on a baking tray and repeat with remaining pieces of lamb.
Cover and place in the fridge while you prepare the zucchini.
After finishing the rest of the method steps for the zucchini, heat a large frying pan over medium heat and add enough oil to cover the base. Once the oil is hot, add the lamb, cheese-side-up and cook for 3-4 minutes, turning once. If necessary cook in two batches.
Drain on crumpled kitchen paper and season.
Place lemon juice and Dijon mustard in a bowl and season with salt and pepper.
Whisk in olive oil until emulsified.
If vinaigrette is too tart, add extra salt or sweeten with a little honey.
Use a vegetable peeler to slice each courgette into long thin strips, sprinkle over the herbs and dress with the vinaigrette.
Toss gently and set aside.
Cut small ripe Roma or cherry tomatoes into halves lengthwise and place on a shallow baking tray lined with baking paper.
Drizzle over a dash of olive oil and season with salt and a little sugar.
Place in the oven at 150°C for about 4-5 minutes until semi-dried.
The tomatoes are now ready to eat or you can pack into a sterilised jar and cover with light-flavoured oil. Keep refrigerated for up to 2 weeks.
Place the oil in a wide heavy-based saucepan over medium-low heat.
Add the shallot and garlic and cook for 1 minute, stirring continuously.
Pour in the wine and allow it to bubble up and reduce.
Whisk in the butter and allow to melt, then stir in the parsley.
Top the crumbed lamb with the courgette and semi-dried tomatoes and pour parsley sauce on top.
Nutrition Information per Serving (341g)
This nutrition analysis is based on 5 serves.
