These lamb cutlets are one of my favourite picnic foods. The parsley turns the sourdough crumbs a greenish colour, making them a fun addition to any table!
Serves: 2
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 8 slices sourdough bread, crust removed
- Handful fresh parsley
- 2 eggs, lightly beaten
- Salt & pepper
- 6 lamb cutlets, flattened to about 3 cm thick
- Olive oil
Method
- Preheat oven to 100°C and place bread on the rack to dry out. Leave the door ajar.
- Cool and place in a food processor with parsley and blitz to breadcrumbs.
- Place eggs in a bowl with salt and pepper, whisk to combine.
- Place breadcrumbs in a separate bowl.
- Dip a cutlet in the egg, then in crumbs, pressing them into the cutlet.
- Heat a frying pan over medium heat, add olive oil and cook cutlets until golden brown.
- Tip: Press the crumbs firmly onto the cutlet to ensure they don’t fall off.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
