For a fast and simple weeknight dinner, whip up these juicy lamb cutlets. Served with sugar snap peas and mint for added freshness, this dish will please your entire family.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
5 slices white bread (195g total), crusts removed, bread cut into pieces
½ cup (40g) finely grated pecorino or parmesan
2 tbs chopped fresh flat-leaf parsley
½ cup (75g) plain flour
3 Coles Australian Free Range Eggs, lightly whisked
8 x 70g Coles Australian Lamb Cutlets (560g total), pounded to 1cm thickness
1 cup (250ml), plus 2 tbs olive oil, divided
300g sugar snap peas, trimmed, halved crossways
1 lemon, zested and juiced
1 tbs finely chopped shallot
1½ cups loosely packed (20g) mint leaves, roughly torn
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat the oven to 140°C. In a food processor, process the bread to form coarse breadcrumbs. In a large bowl, mix the breadcrumbs, cheese, parsley, 2 tsp sea salt flakes and ½ tsp freshly ground black pepper. Place the flour and eggs, separately, into shallow baking dishes. Dip the lamb cutlets, one at a time, into the flour, shaking off any excess, then dip into the eggs and then the breadcrumbs. Press the breadcrumbs firmly into the cutlets.
Step 2
In a large, heavy non-stick frying pan, add 1 cup of the oil and place over medium heat. When the oil is hot, add 4 cutlets and cook for 3 mins on each side or until golden and a meat thermometer inserted into the centre of cutlet registers 60°C. Transfer the cooked cutlets to a baking tray and keep warm in the oven. Cook the remaining 4 cutlets.
Step 3
Meanwhile, bring a large saucepan of salted water to the boil. Prepare an ice bath by combining 2 cups of ice and 2 cups of water in a bowl. Add the sugar snap peas to the boiling water and cook for 45 seconds or until they are bright green and tender. Using a slotted spoon, transfer the peas to the ice bath and leave to chill completely. Drain the sugar snap peas well.
Step 4
In a small bowl, whisk the lemon zest, 2 tbs of the lemon juice, shallot, remaining 2 tbs oil, ¾ tsp sea salt flakes and ½ tsp of freshly ground black pepper.
Step 5
In a large bowl, toss the cooked sugar snap peas and mint with 2 tbs of the dressing. Divide the salad among 4 dinner plates. Top each plate with 2 cutlets and serve drizzled with the remaining dressing.
