Recipe

Baked crumbed cutlets

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Baked crumbed cutlets
  • 8 lamb cutlets, trimmed
  • 1 small eggplant, sliced
  • 1/2 cup (75g) seasoned flour
  • 1 egg
  • 1/4 cup (60ml) milk
  • 1 1/2 cup (150g) dry or (105g) fresh breadcrumbs
  • 1/2 cup (80g) chopped pine nuts
  • 1 tablespoon snipped chives
  • 8 sage leaves
  • 8 slices prosciutto
  • olive oil spray

Method

Baked crumbed cutlets
  • 1
    Preheat oven to 180°C. Line a baking pan with foil.
  • 2
    Dust cutlets and eggplant in flour, shaking off excess. Dip both in combined egg and milk.
  • 3
    Coat cutlets and eggplant with combined breadcrumbs, pine nuts and chives, pressing on firmly. Transfer to a plate and chill for 20 minutes.
  • 4
    Place 1 sage leaf on each cutlet and wrap each with 1 piece of prosciutto. Arrange cutlets and eggplant in prepared pan and spray with olive oil. Bake, 15-20 minutes, until golden and cooked. Serve.

Notes

Cutlets can be crumbed, then frozen for ready-to-cook dinners.

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