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Macadamia crumbed lamb cutlets with beetroot dip
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Celebrate Australia with a traditional green and gold recipe.
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:
  • Combine bread and macadamia nuts in a food processor and pulse until bread forms fine breadcrumbs while leaving macadamias 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. Dredge 1 cutlet in flour, dip in egg, coat with breadcrumbs. Place on baking tray lined with parchment paper. Repeat with remaining cutlets. Chill for 30 minutes before cooking.
  • In a large frying pan over medium heat, heat half of the oil. Cook the cutlets in batches for 3 minutes on each side for a medium doneness, adding more oil as needed. Place them on a paper towel-lined baking tray to drain.
  • Lay the cutlets on a platter and generously sprinkle with fragrant coriander. Accompany with a side of creamy beetroot dip.

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