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Kiwi Lamb Cutlets

Delicious Cutlets with Lemon Vinaigrette

4

Serves

20 mins

Prep Time

6 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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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High Iron

Low Fat

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Lamb,

Quick and Easy,

Under 30 Minutes,

Barbecue,

Dinner,

Lunch,

Ingredients

Lamb

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12 Quality Mark Lamb Cutlets

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1 egg

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2 tbsp milk

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1/4 cup white flour

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1 cup breadcrumbs

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1 tsp dried oregano

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1/2 tsp smoked paprika

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3 tbsp vegetable oil

Lemon vinaigrette

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3 tsp lemon juice

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1 tsp Dijon mustard

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6 tbsp extra virgin olive oil

To serve

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baby potatoes

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salad greens

Method

To Make Lamb

To Make Vinaigrette

To Serve

1

Lightly beat the egg and milk in a shallow bowl and season.

2

Place the flour on a flat plate.

3

Place 1/2 cup breadcrumbs on a flat plate and mix through the oregano.

4

On a separate plate, mix the remaining breadcrumbs with the smoked paprika.

5

Dip a cutlet in the flour, dusting off excess, then dip in the egg and finally in the oregano breadcrumbs.

6

Repeat with 5 more cutlets, then crumb the remaining 6 with the smoked paprika breadcrumb mix.

7

Heat a large frying pan over medium-low heat.

8

Add the oil, and when hot, cook the crumbed cutlets, in batches, for 3 minutes on each side.

9

Rest and drain on kitchen paper before serving.

10

If cooking on a BBQ flat plate, oil the crumb first before placing on the hot flat plate.

More info

Nutrition Information per Serving (441g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

5840 (678)kJ

Protein

29.5g

Total Fat

40.4g

Saturated Fat

8.2g

Carbs

47.3g

Sugars

4.2g

Sodium

278mg

Iron*

3.1mg

* Percentage of recommended daily intake (Aust/NZ)

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