Made from tender Aussie lamb, these mouth-watering schnitzel cutlets are best served in a bed of winter slaw and accompanied by home-made potato chips. The best bit? It only takes 15 minutes to prepare and 20 minutes to cook! Try this dish for an easy, taste-packed weeknight dinner.
Ingredients
8 lamb cutlets, excess fat trimmed 1 cup dried breadcrumbs 2 free range-eggs, lightly beaten 1/2 cup plain flower 1/3 cup olive oil, for shallow frying + 1 tbsp extra, for slaw 8 small potatoes, halved lengthways 1/4 small green cabbage, finely shredded 1 large carrot, peeled, shredded 2 green onions, finely sliced 1 tbsp currants Zest and juice of 1 lemon + extra wedges, to serve 1/3 whole egg mayonnaise 1 garlic clove, crushed 1 tbsp parsley leaves, finely shredded + extra leaves to serve
Method
- In a microwave safe container cook potatoes for 3-4 minutes on HIGH (100%) or until nearly tender. Lightly spray a large char-grill pan with oil and heat over medium-high heat. Cook potatoes for 5-6 minutes or until tender and lightly charred. Set aside to keep warm.
- Meanwhile, place breadcrumbs in a large shallow bowl. Place flour on a large plate and season. Place eggs in a separate shallow bowl. Working with 1 lamb cutlet at a time, coat in flour, shaking off any excess. Dip in egg, then press in breadcrumb mixture to coat. Transfer to a plate lined with baking paper. Repeat with remaining cutlets.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb cutlets, in batches, for 3-4 minutes each side or until golden and cooked to your liking, replacing oil as necessary. Set cutlets aside on a plate lined with kitchen paper.
- In a large bowl combine cabbage, carrot, onions and currants. Season, drizzle with extra oil and half the lemon juice and toss well to coat.
- In a small bowl combine mayonnaise, garlic, lemon zest and remaining juice and parsley. Season and stir well to combine.
- Serve cutlets with potatoes, slaw, aioli, lemon wedges and parsley leaves.
Tips
- Lamb leg or rump steaks, beaten to 1cm thickness with a meat mallet, would also work well in this recipe.
- Swap dried breadcrumbs for panko crumbs; add your choice of herb, finely chopped, or some grated parmesan to the breadcrumbs for an extra flavour hit.
- Use a pre-pack coleslaw salad mix from the supermarket to save time.
For more recipes, tips and information on meat cuts head to Australian Lamb.
