Lamb

Shannon Bennett's lamb schnitzel with Waldorf salad

Name: Lamb schnitzel with Waldorf salad
Yield: 4
Ingredients: 4 x 120g lamb rump steaks, fat trimmed; Juice of 1⁄2 lemon; 1 garlic clove, crushed; 1 tbs chopped oregano leaves; 2 eggs, beaten; 1⁄2 cup (125ml) milk; 1 cup (150g) plain flour; 2 cups (100g) panko breadcrumbs; Sunflower oil, for shallow-frying; 20g butter; 4 sprigs rosemary; 2 garlic cloves, skin on, bruised

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https://healthimprovements.info/recipes/lamb-schnitzel-waldorf-salad/e7kodoqx — Lamb schnitzel with waldorf salad

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by Shannon Bennett

Chef

May 06, 2019

“The lamb can be crumbed a day ahead to make for a speedier meal the next day” – Shannon Bennett.

4 x 120g lamb rump steaks, fat trimmed
Juice of 1⁄2 lemon
1 garlic clove, crushed
1 tbs chopped oregano leaves
2 eggs, beaten
1⁄2 cup (125ml) milk
1 cup (150g) plain flour
2 cups (100g) panko breadcrumbs
Sunflower oil, for shallow-frying
20g butter
4 sprigs rosemary
2 garlic cloves, skin on, bruised

Method

1.

Place lamb between 2 pieces of plastic wrap and bash with a rolling pin until 1cm thick. Combine lemon juice, garlic, oregano and 1 tsp salt flakes in a shallow bowl. Add lamb, turn to coat and refrigerate for 25 minutes. Once marinated, drain lamb well, discarding marinade, and pat dry with paper towel.
2.

Combine eggs and milk in a bowl. Place flour in another bowl and, season, then place breadcrumbs in a separate bowl. Dust lamb in the flour, then dip in the egg and coat in breadcrumbs. Place on a baking tray. Chill in fridge for 10 minutes to firm. Heat 1cm of oil in a large frying pan to medium heat, add butter, rosemary and garlic and swirl pan to infuse oil. In batches of 2, cook schnitzel for 2-3 minutes each side until golden and crisp. Drain on paper towel, season and rest for 2 minutes loosely covered with foil to keep warm.
3.

For salad, combine mayonnaise, oil and lemon juice in a bowl and season. Place remaining ingredients in a bowl. Toss with dressing to coat and serve with schnitzel.