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Smashed almond cutlets

The best lamb cutlets with an almond crust

4 - 6

Serves

20 mins

Prep Time

8 mins

Cook Time

Kathy Paterson

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

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12 Quality Mark lamb cutlets

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1/4 cup white flour

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2 cups breadcrumbs

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1 egg

beaten with 2 tbsp water

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1/4 cup blanched almonds

chopped

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1 Tbsp chopped fresh parsley

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A glug of canola oil

To Serve

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1 lemon

cut into wedges

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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.

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Start Timer

10

Remove, drain on crumpled kitchen paper.

11

Repeat with remaining lamb cutlets.

Nutrition Information per Serving (486g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

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