Crumbed Lamb Cutlets with Warm Green Vegetables
Family Favourite Lamb Dinner
These crumbed lamb cutlets are the perfect addition to a summer's day picnic or, served with the warm green vegetables, are a wonderful meal in their own right. The basil leaves under the golden crumb add a delicious texture and freshness to the cutlets. After you've tried one of these cutlets, we're confident they'll become a staple on your summer menu!
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12 Quality Mark lamb cutlets
24, small basil leaves
1 cup breadcrumbs
1/4 cup, finely grated parmesan cheese
1/4 cup flour, wheat, white
1, lightly beaten with a little milk egg, chicken, white & yolk, raw
2 tbsp olive oil
6 tbsp olive oil
3 tbsp lemon juice
1 tsp dijon mustard
1 tsp, liquid honey honey
3 tbsp flat-leaf parsley
16, spears, sliced in half on diagonal asparagus
250g snow peas
2 cups pea, green, frozen, boiled, drained, no salt added
To Make Lamb
To Make Vinaigrette
Trim most of the fat from the lamb cutlets.
Rub cutlets with a little oil.
Press a basil leaf on to the meat on both sides of cutlets.
Mix the breadcrumbs and Parmesan cheese together and place on a large plate and the flour on another.
Place egg mixture in a shallow bowl.
Dip the cutlets in the flour dusting off any excess, then the egg and finally in the breadcrumbs, pressing them down so the cutlets are well coated.
Place on a tray and cover. Refrigerate lamb cutlets if you are not cooking them within 20 minutes.
Nutrition Information per Serving (383g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)