Parmesan Crusted Lamb with Warm Fennel and Red Pepper Salad
Author: 
Recipe type: Lamb
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Parmesan crusted lamb cutlets with a warm fennel and red pepper salad.
Ingredients
  • For the Cutlets:
  • 8 cutlets
  • 1 cup bread crumbs
  • ¼ cup parmesan cheese, finely grated
  • seasoning
  • ½ cup plain flour
  • 1 egg, lightly beaten
  • 2 tbspns olive oil
  • For the Salad:
  • 2 tbspn olive oil + 3tbspns extra
  • 1 red onion, finely diced
  • 2 cups of fennel cut into large squares - 2cm or 1 inch
  • 1 red capsicum cut into the same sized squares
  • ½ cup finely chopped parsley
  • ½ cup seeded green olives
  • 1 tbpsn balsamic glaze
  • 1 tbspn dijon mustard
  • seasoning
Instructions
  1. For the Cutlets:
  2. Combine the bread crumbs and parmesan and seasoning. Mix well. Dip the cutlets first in flour, then in egg wash, then in the crumb mixture.
  3. Heat a non-stick frying pan over high heat and add olive oil.
  4. Cook cutlets in batches for a couple of minutes on each side or until golden. Remove and rest on paper towel.
  5. For the Salad:
  6. Heat a non-stick frying pan over medium heat and add olive oil.
  7. Add onion and cook until softened.
  8. Add fennel and saute until starting to brown.
  9. Add red pepper and cook until pepper is starting to look a little scorched.
  10. Remove from heat and place capsicum mixture into a serving bowl.
  11. Combine parsley, olives, oil, balsamic glaze, dijon and seasoning in a bowl and stir well.
  12. Pour over capsicum mixture and serve warm.
Recipe by Hotly Spiced at http://hotlyspiced.com/parmesan-crusted-lamb-with-warm-fennel-and-red-pepper-salad/