Parmesan-Crusted Lamb Cutlets with Greens - Better Homes & Gardens Australia

Ingredients

• 12 French-trimmed lamb cutlets
• Sea-salt flakes and freshly ground black pepper, to season
• ¼ cup extra virgin olive oil
• ½ cup finely grated parmesan cheese
• 2 tsp mustard powder
• 1 tsp dried mixed herbs
• 1 cup breadcrumbs
• 3 free-range egg whites, whisked
• Finely grated zest and juice of 2 lemons
• 1 large bunch Tuscan kale, roughly chopped
• 1 bunch flat-leaf parsley, chopped
• 1 Tbsp za’atar
• ¼ cup pomegranate seeds
• ¼ cup flaked almonds, toasted
• 100g labne Lemon wedges, to serve