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Crumbed lamb cutlets with kale pesto

Name: Crumbed lamb cutlets with kale pesto recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: ½ cup (75g) plain flour, seasoned; ¾ cup (35g) panko breadcrumbs; 1 cup (80g) parmesan, finely grated; Finely grated zest & juice of 1/2 lemon; 2 sprigs flat-leaf parsley, leaves picked, roughly chopped; 1 egg; 1 tbs milk; 8 thick lamb cutlets (lightly flattened); 2 cups (90g) kale, stalks removed, roughly chopped; 1 garlic clove, crushed; ½ cup (75g) hazelnuts, toasted; 2 tbs salted (or brined) capers, drained and rinsed; ¾ cup (180ml) extra virgin olive oil; Vegetable oil, for shallow frying; Crunchy salad, such as carrot & radish salad, to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 03, 2016

Try this modern twist on a classic cutlet, says Matt Moran.

½ cup (75g) plain flour, seasoned
¾ cup (35g) panko breadcrumbs
1 cup (80g) parmesan, finely grated
Finely grated zest & juice of 1/2 lemon
2 sprigs flat-leaf parsley, leaves picked, roughly chopped
1 egg
1 tbs milk
8 thick lamb cutlets (lightly flattened)
2 cups (90g) kale, stalks removed, roughly chopped
1 garlic clove, crushed
½ cup (75g) hazelnuts, toasted
2 tbs salted (or brined) capers, drained and rinsed
¾ cup (180ml) extra virgin olive oil
Vegetable oil, for shallow frying
Crunchy salad, such as carrot & radish salad, to serve

Method

1.

Place seasoned flour and breadcrumbs on separate trays. Add ½ cup (40g) parmesan, lemon zest and parsley to breadcrumbs, and combine. In a bowl, whisk together egg and milk. Dust each cutlet in flour, shake off excess, then dip in egg mixture. Coat well in breadcrumbs, cover and refrigerate for 15 minutes.
2.

Meanwhile, place kale, remaining parmesan, garlic, hazelnuts, capers, lemon juice and extra virgin olive oil into a small food processor. Blend to a smooth paste.
3.

Heat 1cm vegetable oil in a large frypan over medium heat. In batches, cook cutlets 2 minutes per side or until golden and cooked through. Drain on paper towel and season.
4.

Top with kale pesto and serve with a light, crunchy salad, such as shaved carrots and thinly sliced radishes.