Crumbed lamb cutlets with pumpkin salad and pesto

Crumbed lamb cutlets with pumpkin salad and pesto

By

Get the family running to the table with these fabulous crumbed lamb cutlets served with pumpkin salad and pesto.

The ingredient of Crumbed lamb cutlets with pumpkin salad and pesto

  1. 600g Kent pumpkin, peeled, seeded, cut into 2.5cm pieces
  2. 1 red capsicum, thinly sliced
  3. 1 red onion, cut into wedges
  4. 1/3 cup (80ml) olive oil
  5. 1/4 cup (35g) plain flour
  6. 2 Coles Brand Australian Free Range Eggs, lightly whisked
  7. 2/3 cup (70g) dried breadcrumbs
  8. 1/4 cup (20g) finely grated parmesan
  9. 8 Coles Australian Lamb Cutlets, French-trimmed
  10. 120g baby rocket leaves
  11. 2 x 125g cans chickpeas, drained, rinsed
  12. 2 tbsp balsamic dressing
  13. 1/3 cup (90g) Coles Gourmet Basil Pesto

The instruction how to make Crumbed lamb cutlets with pumpkin salad and pesto

  1. Preheat oven to 220C. Line a baking tray with baking paper. Place the pumpkin, capsicum and onion on the tray and drizzle with 1 tbs of the oil. Bake for 25 mins or until golden and tender.
  2. Meanwhile, place flour on a plate. Place egg in a shallow bowl. Combine breadcrumbs and parmesan on a plate. Coat 1 cutlet in flour and shake off excess. Dip in egg and then in breadcrumb mixture. Place on a plate. Repeat with remaining flour, egg, breadcrumb mixture and lamb.
  3. Heat remaining oil in a large frying pan over medium-high heat. Add lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.
  4. Combine pumpkin, capsicum, onion, rocket, chickpeas and dressing in a large bowl and gently toss to combine. Divide pumpkin salad and lamb among serving plates and top with pesto to serve.

Nutritions of Crumbed lamb cutlets with pumpkin salad and pesto

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like

site hit counter