Lamb Cutlets with Crumbed Eggplant and Pesto
Store bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle. Note
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Ingredients
- 1/4 cup (60g) olive oil
- 12 french-trimmed lamb cutlets (600g)
- 1 egg
- 2 tablespoons milk
- 2 tablespoons plain (all-purpose) flour
- 1 1/2 cup (100g) panko (japanese) breadcrumbs
- 1 medium eggplant (300g)
- 1 tablespoon olive oil, extra
- 1/3 cup (90g) pesto
- 250 grams rocket leaves (arugula)
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