Pepper & Parmesan-Crusted Lamb Cutlets With Salad
Recipe: #31042
December 08, 2018
Categories: Lamb/Mutton, Tomato, Game/Sports Day, Picnic, Fresh Tomatoes, Frozen Vegetables, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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