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Herb-crumbed cutlets with bean and parsley salad
Herb-crumbed cutlets with bean and parsley salad
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Elevate lamb cutlets with garden-fresh herbs.
Ingredients:
  • 9 slices white bread, crusts removed, torn
  • 62.50 ml oregano leaves, chopped
  • 60g haloumi
  • 562.50 ml flat-leaf parsley leaves
  • 35g plain flour
  • 2 eggs, lightly beaten
  • 12 French-trimmed lamb cutlets
  • 80ml olive oil
  • 1 garlic clove, crushed
  • 20.00 ml sherry vinegar or red wine vinegar
  • 400g can cannellini beans, rinsed, drained
  • 250g punnet cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 180g olive
  • Lemon wedges, to serve
Instructions:
  • Pulse bread in a food processor until fine crumbs form. Add oregano, haloumi, and 1/4 cup parsley leaves. Pulse until mixture is well combined. Transfer mixture to a shallow bowl.
  • Prepare two luxurious bowls, one filled with delicate flour and the other with a golden egg, each waiting patiently to play their part in your culinary masterpiece.
  • Dredge the lamb cutlets in flour, shaking off any excess, dip them in the egg, and coat them in the breadcrumb mixture.
  • In a frypan, heat a layer of oil that is about 2cm deep. Fry the cutlets in batches, if needed, for 2-3 minutes per side until they turn golden brown.
  • Whisk together oil, garlic, and vinegar, then season. Combine beans, tomatoes, onion, olives, and remaining parsley in a bowl. Gently toss with the dressing. Serve with lamb and lemon wedges.

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