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Tapenade crunchy lamb cutlets
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Quick and delicious Australian lamb cutlets topped with tapenade, ready in 30 minutes.
Ingredients:
  • Lemon halves, to serve
  • 12 lamb cutlets, french trimmed
  • 40.00 ml plain flour
  • 1 egg
  • 250.00 ml panko breadcrumbs
  • 62.50 ml parmesan, finely grated
  • 36.80 gm rice bran oil
  • 350g packet tomato medley, halved
  • 2 tomatoes, cut into wedges
  • 1/2 x 220g ctn bocconcini, drained, torn
  • 82.50 ml basil leaves, torn
  • 56.88 gm extra virgin olive oil
  • 20.00 ml balsamic vinegar
  • 165.00 ml pitted kalamata olives, well drained
  • 2 anchovies
  • 1 clove garlic
  • 2 tsp capers, rinsed
  • 18.20 gm extra virgin olive oil
Instructions:
  • In a food processor, blend olives, anchovies, garlic, and capers until finely chopped. While the processor is running, drizzle in the oil until smooth. Season with pepper to taste. (See Tip for more flavor suggestions)
  • Begin by arranging the lamb cutlets on a pristine work surface. Evenly spread 2 tablespoons of tapenade over the meat. Season the flour with pepper on a plate. Whisk an egg with 2 teaspoons of water in a shallow dish. Combine breadcrumbs and parmesan on a separate plate. Gently coat the lamb in the flour mixture, shaking off any extra. Dip each cutlet in the egg mixture, then press into the breadcrumb mixture to coat thoroughly.
  • In a large non-stick frying pan, heat half of the rice bran oil over medium-high heat, then adjust to medium. Cook half of the lamb cutlets for 2-3 minutes on each side for medium-rare or to your desired level of doneness. Place them on a plate lined with paper towel. Repeat the process with the remaining oil and lamb cutlets.
  • Place the tomato, bocconcini, and basil beautifully on a large plate. Season generously and drizzle with extra virgin olive oil and vinegar.
  • Garnish cutlets with fresh salad and lemon halves before serving.

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