Cheesy Lamb Schnitzel Recipe
Let summer linger a little longer with this Sicilian-inspired lamb dish. The delicate falvour of the lamb is perfectly complemented by the creamy mozzarella and brightened by the parsley sauce. Perfect for a midweek meal!
Let summer linger a little longer with this Sicilian inspired dish.
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National Lamb Day,
500g Quality Mark lamb schnitzels
4 slices mozzarella cheese
cut about 5mm thick
1/4 cup white flour
lightly beaten with 2 tbsp water
2 cups breadcrumbs
A splash of vegetable oil
Zucchini with herbs
3-4 small zucchini
1 tbsp fresh oregano leaves
1/4 cup lemon vinaigrette dressing
1 tbsp olive oil
1 garlic clove
1/4 cup white wine
1/4 cup flat-leaf parsley
12 cherry tomatoes
To Make Lamb
To Make Zucchini
To Make Tomatoes
To Make Sauce
Place the pieces of lamb between 2 sheets of baking paper and bat with a meat mallet to flatten them a little more if necessary.
Remove the paper.
Place a slice of cheese on 1 side of each piece of lamb and push down lightly to join together (or you could use a little bit of egg wash to stick).
Place the flour, egg and breadcrumbs in three separate shallow bowls.
Coat a piece of lamb in the flour, shaking off excess, then dip in the egg and finally coat in the breadcrumbs.
Place on a baking tray and repeat with remaining pieces of lamb.
Cover and place in the fridge while you prepare the zucchini.
After finishing the rest of the method steps, heat a large frying pan over medium heat and add enough oil to cover the base. Once the oil is hot, add the lamb, cheese-side-up and cook for 3-4 minutes, turning once. If necessary cook in two batches.
Drain on crumpled kitchen paper and season.
Top the crumbed lamb with the zucchini and semi-dried tomatoes and pour parsley sauce on top.
Nutrition Information per Serving (389g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)