Name: Lamb schnitzels with crunchy crust, creamy coleslaw and crisp-fried capers
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Creamy coleslaw; 450 gram cabbage; 2 carrots; 1 small red onion, chopped; 1 tablespoon parsley, finely chopped; 3/4 teaspoon salt; 1/2 cup crème fraîche; 2 tablespoon lemon juice; 600 gram lamb schnitzels; 2 medium (size 6) free-range eggs; 1/2 teaspoon salt; 1 cup panko crumbs; 2 tablespoon mint, finely chopped; 3 tablespoon capers, drained and mopped with paper towels; 1 tablespoon extra virgin olive oil, for frying capers; 100 millilitre olive oil, for frying lamb; sea salt, for sprinkling; lemon wedges, for serving

Ingredients

Creamy coleslaw

450 gram cabbage

2 carrots

1 small red onion, chopped

1 tablespoon parsley, finely chopped

3/4 teaspoon salt

1/2 cup crème fraîche

2 tablespoon lemon juice

600 gram lamb schnitzels

2 medium (size 6) free-range eggs

1/2 teaspoon salt

1 cup panko crumbs

2 tablespoon mint, finely chopped

3 tablespoon capers, drained and mopped with paper towels

1 tablespoon extra virgin olive oil, for frying capers

100 millilitre olive oil, for frying lamb

sea salt, for sprinkling

lemon wedges, for serving

Method

1.To make coleslaw, remove core from cabbage and slice very finely, either with a large, sharp knife or on a mandoline; it should yield 6 cups thinly sliced cabbage. Transfer to a large bowl. Peel carrots then slice thinly (with a vegetable peeler or on a mandoline) and add to bowl with remaining ingredients. Toss well, adjust seasoning, adding more lemon juice or salt as necessary. Cover and chill.

2.Protect pieces of meat with a clean plastic bag and beat with a mallet to make them of an even thickness. Break eggs into a dish large enough to hold all the meat and beat lightly, adding salt. Add meat and coat in the egg. Soak for 10 minutes, then drain in a large sieve.

3.Whizz crumbs briefly in a liquidiser to make them finer. Mix in the mint. Coat meat with crumbs.

4.Fry capers for a few minutes in a small pan in hot extra virgin olive oil, until crisp.

5.Fry schnitzels in hot olive oil until golden on both sides. Sprinkle with sea salt and capers and serve hot with coleslaw and lemon wedges.

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Ingredients

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