If you’re after a mouthwatering midweek meal, this Crumbed lamb cutlets recipe is bound to impress. Served with pumpkin salad and pesto, it’s quick to make and full of freshness.
Serves44
Cook time25 mins25 minutes
Prep time20 mins20 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
600g Kent pumpkin, peeled, seeded, cut into 2.5cm pieces
1 red capsicum, thinly sliced
1 red onion, cut into wedges
⅓ cup (80ml) olive oil
¼ cup (35g) plain flour
2 Coles Australian Free Range Eggs, lightly whisked
⅔ cup (70g) dried breadcrumbs
¼ cup (20g) finely grated parmesan
8 Coles Australian Lamb Cutlets, French-trimmed
120g baby rocket leaves
2 x 125g cans chickpeas, drained, rinsed
2 tbs balsamic dressing
⅓ cup (90g) basil pesto
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 oven to 220°C. Line a baking tray with baking paper. Place the pumpkin, capsicum and onion on the tray and drizzle with 1 tbs of the oil. Bake for 25 mins or until golden and tender.
Step 2
Meanwhile, place flour on a plate. Place egg in a shallow bowl. Combine breadcrumbs and parmesan on a plate. Coat 1 cutlet in flour and shake off excess. Dip in egg and then in breadcrumb mixture. Place on a plate. Repeat with remaining flour, egg, breadcrumb mixture and lamb.
Step 3
Heat remaining oil in a large frying pan over medium-high heat. Add lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.
Step 4
Combine pumpkin, capsicum, onion, rocket, chickpeas and dressing in a large bowl and gently toss to combine. Divide pumpkin salad and lamb among serving plates and top with pesto to serve.
