After a quick and easy lamb dish for dinner? Our Cajun crumbed lamb cutlets with sweet chilli slaw is a must-try meal that’s made in 20 minutes. Crispy on the outside and juicy on the inside, these cutlets will be a firm family favourite.
Serves44
Cook time5 mins5 minutes
Prep time15 mins15 minutes
Ingredients
1½ cups (110g) panko breadcrumbs
1 tbsp hot Cajun seasoning
⅓ cup (50g) plain flour
2 Coles Brand Australian Free Range Eggs, lightly whisked
12 Coles Australian Lamb Cutlets
Rice bran oil, to shallow fry
350g pkt Coles Kitchen Kaleslaw Salad Kit
1 tbsp sweet chilli sauce
1 tbsp lime juice
Lime wedges, to serve
Coriander sprigs, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine breadcrumbs and seasoning in a shallow bowl. Place flour and egg in separate shallow bowls. Season the flour. Dust lamb in flour, shaking off any excess. Dip in egg, then in breadcrumb mixture to coat.
Step 2
Heat oil in a large frying pan over medium-high heat. Cook lamb for 2 mins each side or until cooked to your liking. Transfer to a plate lined with paper towel to drain.
Step 3
Combine the dressing from the coleslaw kit with sweet chilli sauce and lime juice in a small bowl. Place the coleslaw in a large bowl. Drizzle with 2/3 of the dressing, reserving the remaining dressing. Toss to combine.
Step 4
Divide lamb, coleslaw and lime wedges among serving plates. Drizzle with reserved dressing and sprinkle with coriander.
