Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame
Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame
These cutlets are one of my favourite picnic foods. The parsley turns the sourdough crumbs a greenish colour.
Servings
0
Prep time
Cook time
Recipe
Ingredients
- 8 slices sourdough bread, crust removed
- Handful fresh parsley
- 2 eggs, lightly beaten
- Salt & pepper
- 6 lamb cutlets, flattened to about 3cm thick
- Olive oil
- 2 cups cauliflowers & broccoli veggie rice (find in the freezer at your local supermarket)
- 1/2 cup edamame
Method
- Preheat oven to 100°C and place bread on the rack to dry out. Leave the door ajar.
- Cool and place in a food processor with parsley and blitz to breadcrumbs.
- Place eggs in a bowl with salt and pepper, whisk to combine.
- Place breadcrumbs in a separate bowl.
- Dip a cutlet in the egg, then in crumbs, pressing them into the cutlet.
- Heat a frying pan over a medium flame, add a little olive oil and cook cutlets until golden brown. Keep a close eye on them so they don’t burn.
- Meanwhile, place veggie rice with the edamame in a microwave-safe bowl, add a tbsp water and microwave for 50 secs.
- Divide between plates, season with salt and pepper and serve with cutlets.
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