Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame - WellBeing Magazine

Name: Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame - WellBeing Magazine
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

www.wellbeing.com.au

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

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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 www.wellbeing.com.au.

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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