Lamb Parmigiana

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Prep: 40 mins

Cook: 3 mins

Serves 4

Excellent source of iron

Ingredients

Lamb

500g Quality Mark lamb schnitzel
4 slices mozzarella cheese, cut about 5mm thick
1/4 cup plain flour
1 egg, lightly beaten with 2 tablespoons water
2 cups dried breadcrumbs
oil for frying

Zucchini with herbs

3-4 small zucchini, trimmed
1 tablespoon picked oregano or sweet marjoram leaves
1/4 cup lemon vinaigrette (see recipe in tips)

Parsley sauce

1 tablespoon olive oil
1 shallot, thinly sliced
1 clove garlic, finely chopped
1/4 cup white wine
50g butter
3 tablespoons chopped flat-leaf parsley leaves

To serve

12 semi-dried tomatoes (see recipe in tips)

Method

Lamb

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.

Zucchini with herbs
Use a vegetable peeler to slice each zucchini into long thin strips, sprinkle over the herbs and dress with the vinaigrette. Toss gently and set aside.

Parsley sauce
Place the oil in a wide heavy-based saucepan over medium-low heat. Add the shallot and garlic and cook for 1 minute, stirring continuously. Pour in the wine and allow it to bubble up and reduce. Whisk in the butter and allow to melt, then stir in the parsley.

To serve
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 crumbed lamb with the zucchini and semi-dried tomatoes and pour parsley sauce on top.

Suitable Cuts
Nutrition
Tips & Tricks

LAMB SCHNITZEL

BEEF SCHNITZEL

Nutrition Information Per Serving

Serving size: 389g

Energy kJ (kcal)	2840 (678)
Protein (g)	39.2
Fat (g)	35.9
Saturated (g)	13.7
Carbohydrate (g)	44.5
Sugars (g)	6.1
Sodium (mg)	733
Iron (mg)	5.2
Zinc (mg)	4.2
Vitamin B12 (ug)	2.8
Vitamin D (ug)
Selenium (ug)	11.2

Use kitchen scissors to make small cuts around the edge of each piece of lamb so they don’t curl during cooking.
To make lemon vinaigrette; place 3 tablespoons lemon juice and 1 teaspoon Dijon mustard in a bowl and season. Whisk in 6 tablespoons olive oil until emulsified. If vinaigrette is too tart, add extra salt or sweeten with a little honey.
For crumbing use the wet-hand/dry-hand method. Use the same hand for dipping in the egg wash, and always use the other hand for coating the egg dunked lamb in the dry ingredients.
For semi-dried tomatoes, cut small ripe Roma or cherry tomatoes into halves lengthwise and place on a shallow baking tray lined with baking paper. Drizzle over a dash of olive oil and season with salt and a little sugar. Place in the oven (150°C) for about 45 minutes until semi-dried. The tomatoes are now ready to eat or you can pack into a sterilised jar and cover with light-flavoured oil. Keep refrigerated for up to 2 weeks