PEP­PER and PARME­SAN CRUSTED LAMB CUTLETS with GREEN TOMATO SALAD

donna hay - - WEEKNIGHTS -

1 cup (70g) panko (Ja­panese) bread­crumbs 1 cup (80g) finely grated parme­san 1 ta­ble­spoon cracked black pep­per sea salt flakes 12 lamb cutlets, trimmed 1 egg, lightly beaten ¼ cup (60ml) ex­tra vir­gin olive oil 2 ta­ble­spoons red wine vine­gar 2 cups (40g) baby kale leaves 1 cup (140g) frozen peas, thawed 200g sugar snap peas, blanched 4 green toma­toes, thinly sliced Place the bread­crumbs, parme­san, pep­per and salt on a shal­low tray and mix to com­bine. Dip each cut­let in the egg and press into the bread­crumbs. Heat 1 ta­ble­spoon of the oil in a large non-stick fry­ing pan over medium heat. Cook the lamb, in batches, for 2–3 min­utes each side or un­til golden brown.

While the lamb is cook­ing, place the vine­gar and re­main­ing oil in a large bowl and whisk to com­bine. Add the kale, peas, sugar snap peas and tomato and gen­tly toss to com­bine. Di­vide the lamb cutlets be­tween plates and serve with the salad, sprin­kled with salt. SERVES 4.

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