Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame

Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame
By: Raquel Neofit

These cutlets are one of my favourite picnic foods. The parsley turns the sourdough crumbs a greenish colour.

Ingredients

8 slices sourdough bread, crust removed
Handful fresh parsley
2 eggs, lightly beaten
Salt & pepper
6 lamb cutlets, flattened to about 3cm thick
Olive oil
2 cups cauliflowers & broccoli veggie rice (find in the freezer at your local supermarket)
1/2 cup edamame

Method

Preheat oven to 100°C and place bread on the rack to dry out. Leave the door ajar.
Cool and place in a food processor with parsley and blitz to breadcrumbs.
Place eggs in a bowl with salt and pepper, whisk to combine.
Place breadcrumbs in a separate bowl.
Dip a cutlet in the egg, then in crumbs, pressing them into the cutlet.
Heat a frying pan over a medium flame, add a little olive oil and cook cutlets until golden
brown. Keep a close eye on them so they don’t burn.
Meanwhile, place veggie rice with the edamame in a microwave-safe bowl, add a tbsp
water and microwave for 50 secs.
Divide between plates, season with salt and pepper and serve with cutlets.

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Raquel Neofit
Freelance writer & editor for the food, beauty, travel & horticulture industries.