Lamb Parmigiana

Cheesy lamb schnitzel recipe

4 - 5

Serves

40 mins

Prep Time

3 mins

Cook Time

Recipe author

Kathy Paterson

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.

Rate this recipe

High Protein

High Iron

Lamb,

Easy,

Dinner,

Everyday,

Family Favourites,

National Lamb Day

Ingredients

Lamb

500g Quality Mark lamb schnitzels

4 slices mozzarella cheese

cut about 5mm thick

_1/4 cup white flour

1 egg

lightly beaten with 2 tbsp water

2 cups breadcrumbs

A splash of vegetable oil

Lemon Vinaigrette

3 Tbsp lemon juice

1 tsp Dijon mustard

6 Tbsp olive oil

Zucchini with herbs

3-4 small courgette

trimmed

1 Tbsp fresh oregano leaves

_1/4 cup vinaigrette dressing

Parsley sauce

1 Tbsp olive oil

1 shallot

thinly sliced

1 garlic clove

finely chopped

_1/4 cup white wine

50g butter

_1/4 cup flat-leaf parsley

chopped

To serve

12 cherry tomatoes

Method

To Make Lamb

To Make Lemon Vinaigrette

To Make Zucchini

To Make Tomatoes

To Make Sauce

To Serve

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.

Start Timer

Drain on crumpled kitchen paper and season.