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Cheddar and Cashew Crusted Cutlets

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½ cup (100g) salted roasted cashew nuts
1 spring onion, roughly chopped
½ cup (50g) crumbled Mersey Valley
     Vintage Club Cheddar Cheese
12 lamb cutlets
olive oil, for pan frying
freshly ground black pepper, to taste
sweet potato mash or salad, for serving


Blend cashew nuts and spring onion in a food processor until coarsely chopped, add cheese and blend until well combined.

Firmly press spoonfuls of the cheddar crumbing onto each side of the cutlets and season with pepper.

Heat a lightly oiled large non-stick frypan and pan fry cutlets for 3-4 minutes on the first side, pressing occasionally with a spatula, until a golden crust forms.

Carefully turn over and cook on second side a further 2 minutes or until golden. The crust is very delicate so take care handling the cutlets. Serve with sweet potato mash or salad.

Note: Also try this recipe with the flavoured varieties in the Mersey Valley range such as Sweet Chilli and Spring Onion (omit the spring onion in the recipe).

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Cheddar and Cashew Crusted Cutlets