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R9
Crumbed lamb cutlets with
green tomato salsa
12 frenched lamb cutlets
plain flour
2 eggs, beaten
2 tablespoons milk
1 cup dried breadcrumbs
4 litres oil for deep frying
1. Coat cutlet in flour, shaking off any excess then
coat in combined egg and milk, then breadcrumbs.
Repeat coating in egg mixture and breadcrumbs to
give a thick coating. Chill for 30 minutes.
2. Fill deep fryer with 4 litres of oil. Preheat to 180°C.
3. Deep fry cutlets in three batches until crisp and
golden, approximately 5-6 minutes allowing oil to
reheat between each batch. Drain.
Serving suggestion: Serve with Green Tomato Salsa.
Accompany with mashed potato.
Green tomato salsa
1 cup parsley sprigs
1
⁄
2
cup mint leaves
1 clove garlic, peeled
1 Spanish onion, quartered
2 green tomatoes, quartered
2 tablespoons olive oil
2 tablespoons lemon juice
1. Place parsley and mint into a food processor and
process using pulse button until roughly chopped.
2. Add garlic, onion, tomatoes, olive oil
and lemon juice. Process using pulse button until
just combined but still chunky in texture.
Serve chilled with lamb cutlets.
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BDF450_IB_FA.qxp:Blender 12/1/10 2:21 PM Page R9
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