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)
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Lamb
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.