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Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame

Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame

By: Raquel Neofit

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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Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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