Name: Baked crumbed cutlets
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 8 lamb cutlets, trimmed; 1/4 cup seasoned flour; 1/4 cup milk; 1 egg; 1 cup dry or fresh breadcrumbs; 1/4 cup pine nuts, chopped; 1/4 cup grated parmesan; 1 tablespoon snipped chives; 8 sage leaves; 4 slices prosciutto, halved lengthways; 250 gram punnet cherry tomatoes, halved; 200 gram cup mushrooms, trimmed; steamed green beans, to serve

Baked crumbed cutlets

Give your crumbed lamb cutlets a healthy twist by oven baking them alongside tasty cherry tomatoes and mushrooms

Skip to Recipe

Serves 4

Prep

30M

Cook

20M

Total

50M

Ingredients

8 lamb cutlets, trimmed

1/4 cup seasoned flour

1/4 cup milk

1 egg

1 cup dry or fresh breadcrumbs

1/4 cup pine nuts, chopped

1/4 cup grated parmesan

1 tablespoon snipped chives

8 sage leaves

4 slices prosciutto, halved lengthways

250 gram punnet cherry tomatoes, halved

200 gram cup mushrooms, trimmed

steamed green beans, to serve

Method

1.Preheat oven to moderate, 180°C. Line a baking dish with foil.

2.Dust cutlets lightly in flour, shaking off excess. Dip into combined milk and egg.

3.On a plate, combine breadcrumbs with nuts, parmesan and chives. Coat cutlets, making sure to press crumb mix on firmly.

4.Place a sage leaf on each cutlet and wrap each with a strip of prosciutto. Arrange cutlets, tomatoes and mushrooms in dish. Spray with oil and season to taste.

5.Bake for 15-20 minutes, until cutlets are golden and cooked through. Serve with green beans.

Nuts can be omitted. Cutlets can be frozen alter crumbing You can also cook the cutlets in a lightly oiled pan.
Note

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Ingredients

Method

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