Lamb Parmigiana
Cheesy Lamb Schnitzel Recipe
4
Serves
40 mins
Prep Time
3 mins
Cook Time
Recipe author
Kathy Paterson
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High Iron
Lamb,
Easy,
Dinner,
Everyday,
Family Favourites,
National Lamb Day,
Ingredients
Lamb
500g Quality Mark lamb schnitzels
i
4 slices, cut about 5mm thick mozzarella cheese
1/4 cup white flour
1, lightly beaten with 2 tbsp water eggs
2 cups breadcrumbs
i
A splash of vegetable oil
Zucchini with herbs
3-4 small, trimmed zucchini
1 tbsp, fresh leaves oregano
i
1/4 cup, lemon vinaigrette dressing
i
Parsley sauce
1 tbsp olive oil
1, thinly sliced shallot
1, finely chopped garlic clove
1/4 cup white wine
50g butter
3 tbsp, chopped flat-leaf parsley
To serve
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.
Nutrition Information per Serving (389g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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