Lamb Entertaining Italian

Crumbed lamb cutlets with smoky eggplant salad

Name: Crumbed lamb cutlets with smoky eggplant salad recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Cuisine: /italian
Ingredients: 8 Frenched lamb cutlets; 2/3 cup (100g) plain flour; 2 eggs, lightly beaten; 2 1/2 cups (125g) panko breadcrumbs; 1 tbs extra virgin olive oil; 3 eggplants (about 1 kg in total); Seeds of 1 pomegranate; 60g pine nuts, toasted; Large handfuls of parsley & mint leaves; Juice of 1 lemon; 3 tbs extra virgin olive oil; 1 tbs pomegranate molasses; Pinch of sumac

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Crumbed lamb cutlets with smoky eggplant salad

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by Julia Busuttil

May 06, 2020

Crumbed lamb cutlets elevate this family-friendly dinner. This is an edited extract from A Year of Simple Family Food by Julia Busuttil Nishimura, Published by Plum, $39.99.

8 Frenched lamb cutlets
2/3 cup (100g) plain flour
2 eggs, lightly beaten
2 1/2 cups (125g) panko breadcrumbs
1 tbs extra virgin olive oil

Smoky eggplant salad

3 eggplants (about 1 kg in total)
Seeds of 1 pomegranate
60g pine nuts, toasted
Large handfuls of parsley & mint leaves
Juice of 1 lemon
3 tbs extra virgin olive oil
1 tbs pomegranate molasses
Pinch of sumac

Method

1.

For the salad, place the eggplants directly over the gas flame of your stove or on a barbecue over coals, and cook for around 10 minutes, turning frequently, until the skin is charred and the flesh is soft and collapsed. Transfer to a dish and, when cool enough to handle, peel and discard skin. Transfer the flesh to a colander and allow to drain for 10 minutes. Transfer to a bowl and add the remaining ingredients, using a fork to gently pull the eggplant apart as you mix it with the other ingredients.
2.

Season the lamb with sea salt. Place the flour, egg and breadcrumbs in separate shallow bowls, ready for crumbing. First, lightly dust the cutlets in flour, then dip in the egg and finish with breadcrumbs, using your hands to gently press crumbs on.
3.

Heat the olive oil in a large frypan over a medium heat and pan-fry the crumbed lamb cutlets for about 3 minutes on each side, until golden and just cooked through. Drain on paper towel, then serve with the eggplant salad.