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Crumbed Lamb Cutlets with Summer Dips
Prep: 20 mins
Cook: 10 mins
Serves 6
Good source of iron
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Ingredients
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Method |
Nutrition Information Per Serving
Serving size: 159g| Energy kJ (kcal) | 1570 (375) |
| Protein (g) | 29.5 |
| Fat (g) | 15.8 |
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Saturated (g)
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6.1 |
| Carbohydrate (g) | 6.1 |
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Sugars (g)
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0.8 |
| Sodium (mg) | 437 |
| Iron (mg) | 2.4 |
| Zinc (mg) | 3.2 |
| Vitamin B12 (ug) | 1.3 |
| Vitamin D (ug) | 0.54 |
| Selenium (ug) | 10.0 |
Enjoy these cutlets with plenty of vegetables. This dish provides a boost of essential selenium, contributing to healthy hair and nails.
- Good flavourless oils for shallow or panfrying include canola oil, grapeseed oil, corn oil, rice bran oil, light olive oils.
- If you wish to add a rich flavour from the oil try avocado oil, virgin olive oils or clarified butter.
- For a crunch crumb coating use panko crumbs. The dried Japanese bead crumbs are flakier and as they are made from a sweeter-style bread, will crispen to a deep golden colour with a toasty flavour when cooked.
- For a complete meal serve the cutlets with your favourite salad using plenty of vegetables and grains such as couscous.
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Trim the lamb cutlet bones if necessary. Season the cutlets with salt and pepper.
Place the eggs, flour and breadcrumbs in three separate shallow bowls. Mix the cheese into the breadcrumbs.
Dust each cutlet in the flour and shake off the excess. Turn to coat the cutlets in the beaten egg and then toss in the breadcrumbs, patting the crumbs on firmly.
Place the cutlets in a single layer on a paper-lined plate or tray. Refrigerate until required.
Heat sufficient oil to cover the base of a large frying pan to about 0.5cm deep.
When hot pan fry the cutlets for 3-4 minutes on each side, turning only once. For best results pan fry only a few cutlets at a time and add more oil if necessary.
Place the cooked cutlets on paper-towels to absorb excess oil. Cover and cool.
Refrigerate until required. These cutlets can be served hot or cold on a platter with cherry tomatoes along with the dips.