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Parmesan Crumbed Lamb Cutlets with Beetroot Chutney & Kipfler Chips

Ingredients

(Serves 4-5)

14 lamb cutlets
300g breadcrumbs
½ cup of grated Parmesan cheese
Handful of curly parsley, finely chopped
Salt and pepper
2 cups of plain flour
2 eggs, beaten
10 Kipfler potatoes, cleaned and chopped into quarters
Beetroot & Chilli Chutney (Refer to previous recipe)
Canola oil for deep frying

Method

Heat the oil to 180°C and deep fry the potatoes in batches for approx 15 minutes or until golden and crispy.

Place onto absorbent paper

Combine the breadcrumbs with parsley and Parmesan cheese.

Season the cutlets with salt and pepper, press into the meat.

Coat the lamb with flour, shake off any excess. Then pass through the egg, then into the Parmesan breadcrumbs.

Press crumbs on firmly.

Deep fry the lamb cutlets for 2-4 minutes.

Serve with beetroot & chilli chutney and kipfler chips.


 

 



 

Parmesan Crumbed Lamb Cutlets with Beetroot Chutney & Kipfler Chips