lemon, parsley and parmesan lamb cutlets
Recipes
Lamb
Lemon, Parsley and Parmesan Lamb Cutlets
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Ingredients
- 6 lamb cutlets
- 2 tablespoons extra virgin olive oil (for frying)
- 1 egg (beaten)
- pinch of salt
- 1 packet panko breadcrumbs
- 1/2 bunch parsley chopped finely
- rind of 1 lemon
- 1 clove garlic crushed
- 1/2 cup freshly grated parmesan of your choice.
- 1 head of cos lettuce chopped
- 1 tomato chopped
- 1 cucumber chopped
- 1 red onion chopped
- few sprigs of dill
- 2 stalks of celery with leaves
- 1/2 bunch coriander chopped
- 50g feta crumbled
- 2 teaspoon dried oregano
- juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
Directions
- Remove cutlets from fridge and bring to room temperature
- Beat the egg in a bowl, add a pinch of salt. Dip the cutlets in the egg mixture, then coat the lamb on both sides in the breadcrumbs and parsley
- Preheat pan for 2 minutes (heat on medium), then add 2 tablespoons of oil. Add lamb cutlets and cook for 3 - 4 minutes each side until golden brown. Make sure they don’t brown too quick or the inside will not be cooked.
- Rest for 5 minutes and serve with fresh lemon and salad
