Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame

Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame

By: Raquel Neofit

These cutlets are one of my preferred picnic foods. The parsley turns the sourdough crumbs a greenish colour.

Ingredients

• 8 pieces sourdough bread, crust eliminated
• Handful fresh parsley
• 2 eggs, gently beaten
• Salt & pepper
• 6 lamb cutlets, flattened to about 3cm thick
• Olive oil
• 2 cups cauliflowers & broccoli vegetable rice (find in the freezer at your regional grocerystore)
• 1/2 cup edamame

Method

• Preheat oven to 100°C and location bread on the rack to dry out. Leave the door ajar.
• Cool and location in a food processor with parsley and blitz to breadcrumbs.
• Place eggs in a bowl with salt and pepper, whisk to integrate.
• Place breadcrumbs in a different bowl.
• Dip a cutlet in the egg, then in crumbs, pushing them into the cutlet.
• Heat a frying pan over a medium flame, include a little olive oil and cook cutlets upuntil golden brown. Keep a close eye on them so they wear’t burn.
• Meanwhile, location vegetable rice with the edamame in a microwave-safe bowl, include a tablespoon water and microwave for 50 secs.
• Divide inbetween plates, season with salt and pepper and serve with cutlets.