Recipe

Lamb cutlets with crumbed eggplant and pesto

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Lamb cutlets with crumbed eggplant and pesto
  • 1/4 cup (60g) olive oil
  • 12 french-trimmed lamb cutlets (600g)
  • 1 egg
  • 2 tablespoon milk
  • 2 tablespoon plain (all-purpose) flour
  • 1 1/2 cup (100g) panko (japanese) breadcrumbs
  • 1 medium eggplant (300g)
  • 1 tablespoon olive oil, extra
  • 1/3 cup (90g) pesto
  • 250 gram rocket leaves (arugula)

Method

Lamb cutlets with crumbed eggplant and pesto
  • 1
    Heat 1 tablespoon of the oil in a large frying pan over high heat. Season lamb, cook lamb, for 3 minutes each side or until browned and cooked as desired. Remove from pan, cover to keep warm.
  • 2
    Meanwhile, lightly beat egg and milk in a shallow bowl. Place flour and breadcrumbs in separate shallow bowls.
  • 3
    Thickly slice eggplant, pat dry with paper towel. Dip eggplant in flour, shake off excess, dip in egg mixture, then coat in breadcrumbs.
  • 4
    Heat remaining oil in same pan, over medium heat, cook eggplant, in batches, for 2 minutes each side or until browned lightly. Drain on paper towel.
  • 5
    Drizzle extra oil over pesto. Serve lamb with eggplant and rocket, accompany with pesto.

Notes

Store bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle.

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