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Recipe: Parmesan and panko crumbed cutlets with green pea salad

Tom Carr | November 2, 2015 | 7:17 am | Comment

crumbed cutlets with green pea salad

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!

Print
Parmesan and panko crumbed cutlets with green pea salad

Prep time:  15 mins

Cook time:  10 mins

Total time:  25 mins

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!
3.4.3177

About Tom Carr

Hailing from Victoria’s Mornington Peninsula, travel is one of Tom’s greatest passions. As a 'My Kitchen Rules' alumni, Tom loves nothing more than sharing his wanderlust over a dish that’s been inspired by his latest adventures! Tom is driven by ‘food travel’, often choosing destinations on what culinary delight he may find.

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