Tapenade Crunch Lamb Cutlets

These tasty tapenade lamb cutlets, make the perfect midweek dinner.

The ingredient of Tapenade Crunch Lamb Cutlets

• 12 coles australian lamb cutlets french trimmed
• 2 tbsp plain flour
• 1 egg
• 1 cup panko breadcrumbs
• 1 4 cup finely grated parmesan
• 2 tbsp rice bran oil
• 350g pkt tomato medley halved
• 2 tomatoes cut into wedges
• 1 2 x 220g ctn bocconcini drained torn
• 1 3 cup basil leaves torn
• 1 4 cup extra virgin olive oil
• 1 tbsp balsamic vinegar
• lemon halves to serve
• 2 3 cup pitted kalamata olives well drained
• 2 anchovies
• 1 garlic clove
• 2 tsp capers rinsed
• 1 tbsp extra virgin olive oil

The Instruction of tapenade crunch lamb cutlets

• to make the tapenade process the olives anchovies garlic and capers in a food processor until finely chopped with the motor running add the oil and process until smooth season with pepper see note
• lay the lamb cutlets on a clean work surface spread 2 tbsp tapenade evenly over the meat place flour on a plate and season with pepper whisk the egg and 2 tsp water in a shallow dish combine breadcrumbs and parmesan on a separate plate coat the lamb meat in the flour mixture and shake off excess dip in egg mixture then press into the breadcrumb mixture to coat
• heat half the rice bran oil in a large non stick frying pan over medium high heat reduce heat to medium cook half the lamb cutlets for 2 3 mins each side for medium rare or until cooked to your liking transfer to a plate lined with paper towel repeat with remaining oil and lamb cutlets
• meanwhile arrange the tomato bocconcini and basil on a large plate season drizzle with the extra virgin olive oil and vinegar
• serve cutlets with salad and lemon halves

Nutritions of Tapenade Crunch Lamb Cutlets

calories: 821 682 calories
calories: 62 9 grams fat
calories: 21 8 grams saturated fat
calories: 22 7 grams carbohydrates
calories: 5 6 grams sugar
calories: n a
calories: 40 7 grams protein
calories: n a
calories: 521 milligrams sodium
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calories: nutritioninformation