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Lamb Parmigiana

Cheesy Lamb Schnitzel Recipe

4 - 5

Serves

40 mins

Prep Time

3 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Let summer linger a little longer with this Sicilian-inspired lamb dish. The delicate flavour 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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High Protein

High Iron

Lamb Parmigiana
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Lamb Parmigiana

Ingredients

Lamb

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500g Quality Mark lamb schnitzels

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4 slices mozzarella cheese

cut about 5mm thick

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1/4 cup white flour

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1 egg

lightly beaten with 2 tbsp water

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2 cups breadcrumbs

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A splash of vegetable oil

Lemon Vinaigrette

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3 Tbsp lemon juice

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1 tsp Dijon mustard

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6 Tbsp olive oil

Zucchini with herbs

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3-4 small courgette

trimmed

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1 Tbsp fresh oregano leaves

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1/4 cup vinaigrette dressing

Parsley sauce

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1 Tbsp olive oil

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1 shallot

thinly sliced

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1 garlic clove

finely chopped

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1/4 cup white wine

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50g butter

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1/4 cup flat-leaf parsley

chopped

To serve

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12 cherry tomatoes

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Method

To Make Lamb

To Make Lemon Vinaigrette

To Make Zucchini

To Make Tomatoes

To Make Sauce

To Serve

1

Place the pieces of lamb between 2 sheets of baking paper and hit with a meat mallet to flatten them a little more if necessary.

2

Remove the paper.

3

Place a slice of mozzarella 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.

8

After finishing the rest of the method steps for the zucchini, 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.

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9

Drain on crumpled kitchen paper and season.

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Nutrition Information per Serving (341g)

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

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Energy

2588 kJ (619 kcal)

Protein

34.3g

Total Fat

37.7g

Saturated Fat

13.8g

Carbs

31.9g

Sugars

2.4g

Sodium

439mg

Iron*

3.7mg

* Percentage of recommended daily intake (Aust/NZ)