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 caloriescalories: 62 9 grams fat
calories: 21 8 grams saturated fat
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