Parmesan and panko crumbed cutlets with green pea salad
Author: 
Recipe type: Main
Cuisine: Australian
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
  1. Combine parmesan, breadcrumbs, parsley, salt and pepper in a medium sized bowl
  2. Whisk eggs together in a smaller, separate bowl
  3. Dip each cutlet into the egg, before coating in breadcrumbs
  4. Cover with plastic wrap. Refrigerate for 20 minutes.
  5. 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
  1. For the dressing, combine the lemon juice and olive oil. Season with salt and pepper
  2. 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.
  3. 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!
Recipe by Places We Go at https://placeswego.com/parmesan-and-panko-crumbed-cutlets-with-green-pea-salad/