Lamb crumbed cutlets. They are often something quintessentially ‘Australian’ that I crave when I have been overseas for a while. Back home, there is almost nothing better than throwing a few on the barbecue and eating them with your hands.
Australia is one of the only countries that does ‘breaded’ cutlets, so this recipe is fairly home grown. I like to think of it as a modern twist on my nan’s cutlets and mash, but whatever your reason for making them, they are perfect for a summer barbie or in the fry pan at your campsite, especially if you have some international visitors!
Bon Apetit!
Parmesan and panko crumbed cutlets with green pea salad
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Cutlets
- 8-12 lamb cutlets
- 1-cup Panko breadcrumbs
- ½ cup parsley, chopped finely
- ½ cup Parmesan, grated finely (I used Grana Padano)
- Salt & pepper to season
- 2 eggs
Green Pea Salad
- 1 cup (loose) mint leaves, sliced
- 2 cup snow peas, sliced
- 1 cup fresh green peas
- 2 ½ cup watercress
- ½ cup goat’s cheese (I used Meredith Goats Cheese)
- 2 tbsp premium olive oil
- 1 lemon, juice of
- Salt & pepper to season
Instructions
Crumbed Cutlets
- Combine parmesan, breadcrumbs, parsley, salt and pepper in a medium sized bowl
- Whisk eggs together in a smaller, separate bowl
- Dip each cutlet into the egg, before coating in breadcrumbs
- Cover with plastic wrap. Refrigerate for 20 minutes.
- Pre heat BBQ (or fry pan), pour on a little oil, and cook until crispy and brown (usually 3 minutes each side for medium)
Green pea salad
- For the dressing, combine the lemon juice and olive oil. Season with salt and pepper
- In a large pan of boiling salted water, cook fresh peas for 5-6 minutes (3 minutes if frozen). Drain and refresh under cold water. Cool completely.
- Place the peas in a large bowl with the snow peas, watercress, mint, goat’s cheese and dressing and toss gently to combine.
When it comes time to eat, serve cutlets alongside a generous handful of salad. Simple, delicious!
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