Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame 

Sourdough Crumbed Lamb Cutlets with Veggie Rice & Edamame

By: Raquel Neofit

These cutlets are one of my favourite picnic foods. The parsley turns the sourdough crumbs a greenish colour.

Ingredients

• 8 slices sourdough bread, crust removed
• Handful fresh parsley
• 2 eggs, lightly beaten
• Salt & pepper
• 6 lamb cutlets, flattened to about 3cm thick
• Olive oil
• 2 cups cauliflowers & broccoli veggie rice (find in the freezer at your local supermarket)
• 1/2 cup edamame

Method

• Preheat oven to 100°C and place bread on the rack to dry out. Leave the door ajar.
• Cool and place in a food processor with parsley and blitz to breadcrumbs.
• Place eggs in a bowl with salt and pepper, whisk to combine.
• Place breadcrumbs in a separate bowl.
• Dip a cutlet in the egg, then in crumbs, pressing them into the cutlet.
• Heat a frying pan over a medium flame, add a little olive oil and cook cutlets until golden
  brown. Keep a close eye on them so they don’t burn.
• Meanwhile, place veggie rice with the edamame in a microwave-safe bowl, add a tbsp
  water and microwave for 50 secs.
• Divide between plates, season with salt and pepper and serve with cutlets.