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Lamb Parmigiana

Cheesy Lamb Schnitzel Recipe

4

Serves

40 mins

Prep Time

3 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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Ingredients

Lamb

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500g Quality Mark lamb schnitzels

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4 slices, cut about 5mm thick mozzarella cheese

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1/4 cup white flour

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1, lightly beaten with 2 tbsp water eggs

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2 cups breadcrumbs

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A splash of vegetable oil

Zucchini with herbs

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3-4 small, trimmed zucchini

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1 tbsp, fresh leaves oregano

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1/4 cup, lemon vinaigrette dressing

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Parsley sauce

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1 tbsp olive oil

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1, thinly sliced shallots

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1, finely chopped garlic clove

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1/4 cup white wine

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50g butter

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3 tbsp, chopped flat-leaf parsley

To serve

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12, semi-dried tomatoes

Method

To Make Lamb

To Make Zucchini

To Make Tomatoes

To Make Sauce

1

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.

2

Remove the paper.

3

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).

4

Place the flour, egg and breadcrumbs in three separate shallow bowls.

5

Coat a piece of lamb in the flour, shaking off excess, then dip in the egg and finally coat in the breadcrumbs.

6

Place on a baking tray and repeat with remaining pieces of lamb.

7

Cover and place in the fridge while you prepare the zucchini.

More info

Nutrition Information per Serving (389g)

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

More info

Energy

2840 (678)kJ

Protein

39.2g

Total Fat

35.9g

Saturated Fat

13.7g

Carbs

44.5g

Sugars

6.1g

Sodium

733mg

Iron*

5.2mg

* Percentage of recommended daily intake (Aust/NZ)

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