Lamb Cutlets and Herby Tomato Sauce | SPC
Lamb cutlets breaded and fried, served with a herby tomato sauce made from crushed tomatoes, olives, and herbs. Perfect for a flavorful meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spc.com.au.
Ingredients
- 8 lamb cutlets, frenched
- 1 1⁄2 cup fresh breadcrumbs, extra dry 1⁄2 cup plain flour
- 2 eggs
- Oil, for shallow frying
- Salt & Pepper
- 2 tbsp extra virgin olive oil
- 1 clove of garlic, finely chopped
- 1 x (400g) can of Ardmona crushed tomatoes
- Pinch chilli flakes
- 1 tbsp sugar
- 60g olives of your choice, pit removed and chopped
- 1 tbsp baby capers, drained from brine
- 2 sprigs each of basil, parsley, dill & tarragon, leaves picked & chopped
- 1 tbsp sherry vinegar
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