Cheesy Lamb Schnitzel Recipe
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National Lamb Day,
500g Quality Mark lamb schnitzels
4 slices, cut about 5mm thick mozzarella cheese
1/4 cup white flour
1, lightly beaten with 2 tbsp water eggs
2 cups breadcrumbs
A splash of vegetable oil
Zucchini with herbs
3-4 small, trimmed zucchini
1 tbsp, fresh leaves oregano
1/4 cup, lemon vinaigrette dressing
1 tbsp olive oil
1, thinly sliced shallot
1, finely chopped garlic clove
1/4 cup white wine
3 tbsp, chopped flat-leaf parsley
12, semi-dried 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.
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)