Sizzling schnitzel lamb cutlets with a creamy winter slaw - AustralianFarmers
Made from tender Aussie lamb, these mouth-watering schnitzel cutlets are best served in a bed of winter slaw and accompanied by home-made potato chips.
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Cooking tools:
- Airtight container
- Microwave
- Char-grill pan
- Mixing bowl
- Plate
- Parchment paper
- Nonstick skillet
- Paper towel
- Measuring cup
- Stove
- Chef's knife
- Cutting board
- Microplane
- Lemon juice squeezer
- Spoon
- Tongs
- Whisk
- Kitchen timer
- Cooking oil spray
Ingredients
- 8 lamb cutlets, excess fat trimmed
- 1 cup dried breadcrumbs
- 2 free range-eggs, lightly beaten
- 1/2 cup plain flower
- 1/3 cup olive oil, for shallow frying + 1 tbsp extra, for slaw
- 8 small potatoes, halved lengthways
- 1/4 small green cabbage, finely shredded
- 1 large carrot, peeled, shredded
- 2 green onions, finely sliced
- 1 tbsp currants
- Zest and juice of 1 lemon + extra wedges, to serve
- 1/3 whole egg mayonnaise
- 1 garlic clove, crushed
- 1 tbsp parsley leaves, finely shredded + extra leaves to serve
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