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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the breadcrumbs, cumin, parsley and coriander into a shallow bowl. | 2. Season with salt and pepper and mix well. | 3. Place milk and eggs in another shallow bowl and beat together lightly. | 4. Place the flour in a third bowl shallow bowl. | 5. Dip each lamb cutlet first in the flour, shaking off excess, then in the egg mixture. | 6. Press each cutlet into the breadcrumb mixture. | 7. Heat 2 tablespoons of the oil in a large frypan over medium heat. | 8. When hot, add 4 cutlets and cook for 2-5 minutes on each side until crumbs are golden brown and lamb is cooked to your liking. | 9. Remove from the pan and keep warm while you repeat with the remaining 2 batches of oil and cutlets. | 10. Serve the lamb cutlets warm or at room temperature, garnished with red chilli and lemon wedges to squeeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breadcrumb	60	g		53.4	0.0	11.88	0.3
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
flat leaf parsley	1/4	cup	chopped	53.4	0.0	11.88	0.3
coriander leaf	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
milk	60			8930.4	699.7919999999999	461.16	478.728
egg	1			71.5	0.36	6.28	4.755
plain flour	75			53.4	0.0	11.88	0.3
lamb cutlet	12		french-trimmed	53.4	0.0	11.88	0.3
olive oil	125			14917.5	0.0	0.0	1687.5
red chile	1		sliced	53.4	0.0	11.88	0.3
lemon wedge				53.4	0.0	11.88	0.3

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.