Pepper & Parmesan-Crusted Lamb Cutlets With Salad

4
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (548.2 g)
  • Calories 987.5
  • Total Fat - 78 g
  • Saturated Fat - 30.2 g
  • Cholesterol - 245.8 mg
  • Sodium - 336.3 mg
  • Total Carbohydrate - 16.4 g
  • Dietary Fiber - 3.6 g
  • Sugars - 5.1 g
  • Protein - 54.1 g
  • Calcium - 314.9 mg
  • Iron - 6 mg
  • Vitamin C - 57.6 mg
  • Thiamin - 0.4 mg

Step 1

Place the breadcrumbs, parmesan, pepper and salt on a shallow tray and mix to combine.

Step 2

Dip each cutlet in the egg and press into the breadcrumbs.

Step 3

Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat and cook the lamb, in batches, for 2–3 minutes each side or until golden brown.

Step 4

While the lamb is cooking, place the vinegar and remaining oil in a large bowl and whisk to combine and then add the kale, peas, sugar snap peas and tomato and gently toss to combine.

Step 5

Divide the lamb cutlets between plates and serve with the salad, sprinkled with salt.

Tips & Variations


No special items needed.

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