Photo: Anna Pelzer
Crumbed lamb cutlets with chicory salad
13 ingredients
30 min + 10 min
Serves 4
openrecipes
Summer lamb has more flavour than spring lamb, and this is a great way to serve it, says MasterChef judge John Torode
Estimated Nutrition (whole recipe, rough)
1217
Calories
58g
Protein
58g
Fat
115g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Hazelnut | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
| Chicory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g dried breadcrumbs
- 25g parmesan , finely grated
- 50g plain flour , seasoned
- 3 eggs , beaten
- 12 French-trimmed lamb cutlets
- vegetable oil , for frying
- ½ tsp walnut or hazelnut oil
- 1½ tbsp sunflower oil , groundnut oil or corn oil
- 2 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 100ml single cream
- 4 heads chicory , trimmed, leaves separated
- small bunch chives , snipped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes