Parmesan Crusted Lamb with Warm Fennel and Red Pepper Salad
Author: Adapted from Tania Cusack from My Kitchen Stories Blog
Recipe type: Lamb
Cuisine: Australian
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- For the Cutlets:
- 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.
- Heat a non-stick frying pan over high heat and add olive oil.
- Cook cutlets in batches for a couple of minutes on each side or until golden. Remove and rest on paper towel.
- For the Salad:
- Heat a non-stick frying pan over medium heat and add olive oil.
- Add onion and cook until softened.
- Add fennel and saute until starting to brown.
- Add red pepper and cook until pepper is starting to look a little scorched.
- Remove from heat and place capsicum mixture into a serving bowl.
- Combine parsley, olives, oil, balsamic glaze, dijon and seasoning in a bowl and stir well.
- 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/
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