Parmesan and panko crumbed cutlets with green pea salad
Author: Tom Carr
Recipe type: Main
Cuisine: Australian
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- 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
- 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)
- 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.
Recipe by Places We Go at https://placeswego.com/parmesan-and-panko-crumbed-cutlets-with-green-pea-salad/
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