Cheer for the green and gold with this classic Australian recipe.
Ingredients
- 5 white bread slices, crusts removed
- 1/2 cup macadamia nuts
- 1/2 cup plain flour
- 2 eggs
- 16 lamb cutlets, french-trimmed
- 1/2 cup peanut oil
- Fresh coriander leaves, to serve
- 200g beetroot dip
Method
- Step 1Place bread and macadamia nuts in a food processor. Process until bread forms fine breadcrumbs (macadamias should still be quite coarse). Place mixture in a shallow bowl. Season with salt and pepper. Place flour on a large plate. Lightly beat eggs in a shallow bowl.
- Step 2Using the palm of your hand gently flatten the meat on each cutlet until about 1.5cm thick. Coat 1 cutlet in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a large baking tray lined with baking paper. Repeat with remaining cutlets, flour, egg and breadcrumb mixture. Cover. Refrigerate for 30 minutes.
- Step 3Heat half the oil in a large frying pan over medium heat. Cook cutlets in batches, adding more oil when necessary, for 3 minutes each side for medium or until cooked to your liking. Transfer to a baking tray lined with paper towel to drain.
- Step 4Place cutlets on a platter and sprinkle with coriander. Serve with beetroot dip.
- Low carb
- Low kilojoule
Nutrition
1791 kj
Energy
28.7g
Fat Total
7g
Saturated Fat
1.5g
Fibre
26.9g
Protein
115mg
Cholesterol
300mg
Sodium
15.5g
Carbs (total)
All nutrition values are per serve
Notes
French-trimmed cutlets have all the fat and meat surrounding the exposed bone removed. You can ask your butcher to do this.
- Author: Gemma Luongo
- Image credit: Craig Wall
- Publication: Super Food Ideas
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