Ingredients
- 70 grams panko (1 cup breadcrumbs)
- 80 grams Parmesan cheese (finely grated, 1 cup)
- 1 tablespoon cracked black pepper
- Sea salt flakes
- 12 cutlets (1 kilogram) lamb (trimmed)
- 1 large egg (lightly beaten)
- 1/4 cup olive oil (extra virgin, 60ml)
- 2 tablespoons red wine vinegar
- 2 cups kale (baby kale leaves, 40 grams)
- 140 grams frozen peas (thawed, 1 cup)
- 200 grams snap peas (blanched sugar snap peas)
- 492 grams tomatoes (4 green tomatoes, thinly sliced)
How to Make
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Step 1: Place the breadcrumbs, parmesan, pepper and salt on a shallow tray and mix to combine.
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Step 2: Dip each cutlet in the egg and press into the breadcrumbs.
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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.
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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.
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Step 5: Divide the lamb cutlets between plates and serve with the salad, sprinkled with salt.
We hope you enjoy this recipe!
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