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Herb-crumbed cutlets with bean and parsley salad

Ingredients

Nutrition

Energy
3691kJ
Fat saturated
13.00g
Fat Total
50.00g
Carbohydrate sugars
5.00g
Carbohydrate Total
47.00g
Dietary Fibre
11.00g
Protein
56.00g
Cholesterol
237.00mg
Sodium
1584.47mg
 

Method

  1. Step 1

    Place bread in a food processor and whiz to fine crumbs. Add oregano, haloumi and 1/4 cup parsley leaves, then whiz until combined. Transfer to a shallow bowl.

  2. Step 2

    Place flour and egg in separate bowls.

  3. Step 3

    Coat the lamb cutlets first in the flour, shaking off any excess, then in the egg and finally coat in breadcrumb mixture.

  4. Step 4

    Heat 2cm oil in a frypan and fry the cutlets, in batches if necessary, for 2-3 minutes each side until golden.

  5. Step 5

    Meanwhile, whisk oil, garlic and vinegar together. Season. Place beans, tomatoes, onion, olives and remaining 2 cups parsley in a bowl and toss gently with the dressing to combine. Serve with lamb and lemon wedges.