Ingredients
- 6 Lamb cutlets - 480g
- 100g almond flour
- 60g Parmesan cheese, grated + 40g shaved Parmesan cheese
- 1 tsp Italian spice blend
- 2 Spring onions, white part only, finely chopped
- 1 tbs red wine vinegar
- 1 tsp Dijon mustard
- 2 tbs olive oil
- 80g rocket
- 50g cucumber, sliced
- 2 tbs butter
- ¼ c olive oil
- 1 egg, whisked
- salt & pepper
Directions
- Place the cutlets between 2 sheets of glad wrap and flatten slightly using a meat tenderiser or rolling pin to achieve uniform thickness.
- Mix the almond flour, 60g grated Parmesan cheese, salt and pepper and Italian herb blend in a bowl. In another bowl, whisk the egg.
- Season the cutlets with salt and pepper, then dip into the egg bath and coat with the crumb mixture. Set aside.
- Mix the salad dressing by combining red wine vinegar, Dijon mustard, olive oil and spring onions. Season with salt and pepper, then whisk. Mix the salad by combining rocket, shaved Parmesan (using a vegetable peeler) and cucumber. Toss the dressing with the salad just before serving.
- Heat up the olive oil and butter in a large frying pan and cook the cutlets for 3-5 minutes per side or until cooked to your liking.
