Sourdough Crumbed Lamb Cutlets Recipe

Sourdough Crumbed Lamb Cutllets

These cutlets are one of our favourite picnic foods! The parsley turns the sourdough crumbs a greenish colour and as they cook they crisp up beautifully. They’re great fun!

Plus the come with their own handle so you don't even need a knife and fork!

Serves 2

8 slices sourdough bread, crust removed

Handful of fresh parsley

6 lamb cutlets, flattened to about 3 cm thick

2 eggs, lightly beaten

Salt

Pepper

Olive Oil

Preheat oven to 100°C and place bread on the rack to dry out. Leave the door ajar.

Cool and place in a food processor with parsley and blitz to breadcrumbs.

Place eggs in a bowl with salt and pepper, whisk to combine.

Place breadcrumbs in a separate bowl.

Dip a cutlet in the egg, then in crumbs, pressing them into the cutlet.

Heat a BBQ plate over medium flame, add a little olive oil and BBQ cutlets until golden brown. Keep a close eye on them so they don’t burn.

TIP: Press the crumbs firmly onto the cutlet to ensure they don’t fall off.