Kiwi Lamb Cutlets
Delicious Cutlets with Lemon Vinaigrette
We have added a delicious crunch to these cutlets, using oregano and paprika. Drizzled with a tart lemon vinaigrette and served with baby potatoes and leafy greens.
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Under 30 Minutes,
National Lamb Day,
12 Quality Mark Lamb Cutlets
2 tbsp milk
1/4 cup white flour
1 cup breadcrumbs
1 tsp dried oregano
1/2 tsp smoked paprika
3 tbsp vegetable oil
3 tsp lemon juice
1 tsp Dijon mustard
6 tbsp extra virgin olive oil
To Make Lamb
To Make Vinaigrette
Lightly beat the egg and milk in a shallow bowl and season.
Place the flour on a flat plate.
Place 1/2 cup breadcrumbs on a flat plate and mix through the oregano.
On a separate plate, mix the remaining breadcrumbs with the smoked paprika.
Dip a cutlet in the flour, dusting off excess, then dip in the egg and finally in the oregano breadcrumbs.
Repeat with 5 more cutlets, then crumb the remaining 6 with the smoked paprika breadcrumb mix.
Heat a large frying pan over medium-low heat.
Add the oil, and when hot, cook the crumbed cutlets, in batches, for 3 minutes on each side.
Rest and drain on kitchen paper before serving.
If cooking on a BBQ flat plate, oil the crumb first before placing on the hot flat plate.
Nutrition Information per Serving (441g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)