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Crumbed cutlets with sweet potato chips and cheesy dip
Crumbed cutlets with sweet potato chips and cheesy dip
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Kid-friendly crispy lamb cutlets for an easy and fun dinner option that the whole family will love.
Ingredients:
  • 6 small sweet potatoes (kumara), unpeeled, scrubbed, cut into wedges
  • 80ml (1/3 cup) olive oil
  • 75g (1/2 cup) plain flour
  • 2 eggs
  • 10.00 gm water
  • 50g (1 cup) panko breadcrumbs
  • 20.00 ml dried Italian herbs
  • 8 lamb cutlets, French trimmed
  • 220g tub spreadable cream cheese
  • 60ml (1/4 cup) sweet chilli sauce
  • 41.60 gm tomato sauce
Instructions:
  • Preheat your oven to 200°C. Line 2 large baking trays with non-stick baking paper. Arrange sweet potato, skin-side down, on one tray, drizzle with 2 tablespoons of oil, and season with salt and pepper. Roast for 40 minutes until golden. Then turn off the oven, cover the sweet potato with foil, and leave it in the oven to stay warm.
  • Begin by placing flour in a shallow bowl and seasoning it with salt and pepper. Next, whisk together the egg and water in another shallow bowl. In a separate bowl, mix the breadcrumbs and herbs. Coat each lamb cutlet in the flour, then dip in the egg mixture, followed by the breadcrumb mixture, pressing firmly to coat. Place the coated cutlets on a tray. Repeat the process with the remaining lamb cutlets. Finally, cover the tray and chill in the fridge for 30 minutes before proceeding.
  • Mix the cream cheese, sweet chili sauce, and tomato sauce in a bowl.
  • In a large non-stick frying pan over medium-high heat, use the rest of the oil to sear half of the lamb for 4 minutes on each side until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining lamb. Serve with chips and dip.

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