Parmesan and Herb-Crusted Lamb Schnitzels
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Parmesan and Herb-Crusted Lamb Schnitzels

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<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

  •  4-6 Quality Mark lamb schnitzels (see Cook’s tip)
  •  1½ cups fresh breadcrumbs
  •  ½ cup grated parmesan cheese
  •  2 tablespoons chopped fresh thyme or oregano
  •  ¼ cup flour, seasoned with salt and pepper
  •  2 eggs, beaten with a pinch of salt
  •  Oil or butter for pan-frying

Method

Place a piece of plastic wrap on a chopping board. Sit the lamb schnitzels on top, sprinkle with a little water and cover with another piece of plastic wrap. Beat to an even thickness with a meat mallet or rolling pin.

Mix the breadcrumbs, parmesan cheese and herbs together.

Dust each schnitzel with seasoned flour. Dip into the beaten egg and then coat with the breadcrumbs mixture.

Heat enough oil or butter to just coat the base of a frying pan and quickly pan-fry the crumbed schnitzels over a moderate heat for 1-2 minutes on each side. Remove from the pan.

Serve immediately with lemon wedges and your favourite salad greens.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 248g
Energy kJ (kcal) 1981 (473)
Protein (g) 46.0
Fat (g) 18.5
Saturated (g)
5.7
Carbohydrate (g) 29.5
Sugars (g)
1.0
Sodium (mg) 624
Iron (mg) 3.6
Zinc (mg) 5.5
Vitamin B12 (ug) 3.8
Vitamin D (ug) N/A
Selenium (ug) 15.8

Selenium acts as an antioxidant to protect our body from damage. This recipe contributes to one quarter of an adults daily selenium requirements. 
  • If you cannot find lamb schnitzels, buy a lamb topside or round and cut into thick slices across the grain. Beat to an even thickness as above and use these for schnitzels. Alternatively, beef schnitzels can be used.

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