Ingredients
- 8 lamb cutlets excess fat trimmed
- 1 cup dried breadcrumbs
- 2 free-range eggs lightly beaten
- 1/2 cup plain flour
- 1/3 cup olive oil for shallow frying + 1 tbsp extra, for slaw
- 8 small kipfler potatoes halved lengthways
- 1/4 small red cabbage finely shredded
- 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 cup whole egg mayonnaise
- 1 garlic clove crushed1 tbsp parsley leaves, finely shredded +extra leaves, to serve
Instructions
- 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.
Notes
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.
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.