Cheesy Lamb Schnitzel Recipe
4 - 5
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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500g Quality Mark lamb schnitzels
4 slices mozzarella cheese
cut about 5mm thick
1/4 cup white flour
lightly beaten with 2 tbsp water
2 cups breadcrumbs
A splash of vegetable oil
3 Tbsp lemon juice
1 tsp Dijon mustard
6 Tbsp olive oil
Zucchini with herbs
3-4 small zucchini
1 Tbsp fresh oregano leaves
1/4 cup vinaigrette dressing
1 Tbsp olive oil
1 garlic clove
1/4 cup white wine
1/4 cup flat-leaf parsley
12 cherry tomatoes
To Make Lamb
To Make Lemon Vinaigrette
To Make Zucchini
To Make Tomatoes
To Make Sauce
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.
Nutrition Information per Serving (334g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
2400 kJ (573 kcal)
* Percentage of recommended daily intake (Aust/NZ)