Smashed almond cutlets
The best lamb cutlets with an almond crust
4 - 6
Serves
20 mins
Prep Time
8 mins
Cook Time
Recipe author
Kathy Paterson
This recipe takes cutlets to a whole new level with the addition of a textured, nutty crust. Paired with a warm salad we think this is the perfect light meal that won't have you slaving away for hours in the kitchen.
This recipe takes cutlets to a whole new level with the addition of a textured, nutty crust. Paired with a warm salad we think this is the perfect light meal that won't have you slaving away for hours in the kitchen.
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Ingredients
Lamb
12 Quality Mark lamb cutlets
1/4 cup white flour
2 cups breadcrumbs
1 egg
beaten with 2 tbsp water
1/4 cup blanched almonds
chopped
1 Tbsp chopped fresh parsley
A glug of canola oil
To Serve
1 lemon
cut into wedges
mixed vegetables
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Method
To Make Lamb
To Serve
1
Place the flour on a plate, the breadcrumbs on another and the egg mixture in a shallow bowl.
2
Stir the almonds and parsley through the breadcrumbs and season.
3
Coat each cutlet in the flour, shaking off the excess.
4
Dip in the egg mixture, then place in the breadcrumbs.
5
Gently pat down on each side, ensuring that the cutlets are well coated.
6
Place on a large plate as you go.
7
Heat a large frying pan over medium heat.
8
Add enough oil to just cover the base of the pan.
9
As soon as the oil is hot (test oil is hot by dropping in a few crumbs – they should sizzle in the hot oil), add half of the lamb cutlets and cook for 3 minutes until golden brown, then turn and cook for a further 1 minute until golden brown.
Start Timer
10
Remove, drain on crumpled kitchen paper.
11
Repeat with remaining lamb cutlets.
Nutrition Information per Serving (486g)
Energy
3491kJ (834 kcal)
Protein
67.9g
Total Fat
38.1g
Saturated Fat
14.5g
Carbs
49.7g
Dietary Fibre
g
Sodium
830mg
Iron
6.4mg
Zinc
8mg
Vitamin B12
4.4µg
