adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Macadamia crumbed lamb cutlets with beetroot dip
Macadamia crumbed lamb cutlets with beetroot dip
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Celebrate with a timeless Aussie favorite dish.
Ingredients:
  • 5 white bread slices, crusts removed
  • 125.00 ml macadamia nuts
  • 125.00 ml plain flour
  • 2 eggs
  • 16 lamb cutlets, french-trimmed
  • 113.75 gm peanut oil
  • Fresh coriander leaves, to serve
  • 200g beetroot dip
Instructions:
  • In a food processor, pulse bread and macadamia nuts until bread becomes breadcrumbs and nuts are still chunky. Transfer mixture to a shallow bowl and season with salt and pepper. Spread flour on a large plate and lightly beat eggs in another shallow bowl.
  • Gently flatten each cutlet to 1.5cm thickness. Coat 1 cutlet in flour, then dip in egg and coat with breadcrumbs. Place on a baking tray lined with baking paper. Repeat with remaining cutlets. Cover and refrigerate for 30 minutes.
  • In a large frying pan over medium heat, heat up half of the oil. Cook the cutlets in batches for about 3 minutes on each side for medium doneness or until desired. Place the cooked cutlets on a baking tray lined with paper towel to drain excess oil.
  • Arrange the cutlets on a platter and generously sprinkle with fresh coriander. Accompany with a side of creamy beetroot dip for a delightful flavor combination.

Similar Recipes