Parmesan Crusted Lamb Fennel Red Pepper Salad
User Reviews
5
6 reviews
Excellent
Parmesan Crusted Lamb Fennel Red Pepper Salad
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A great quick dinner for week nights, this cold weather salad dish is for you. The salad is wonderfully salty from the dijon and vinegary for the balsamic and it works very well with rich meats
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Ingredients
Warm Red capsicum and Fennel salad.
- 2 cups fennel cut into large squares 1" or 2 cm
- 1 red bell pepper cut into the same size squares, red capsicum
- 1/2 cup green olives deseeded
- 150 gm onion cut into very small dice
- 60 ml olive oil 3 Tablespoon
- 20 ml balsamic vinegar or balsamic glaze
- 1 Tablespoon Dijon mustard
- 1/2 cup parsley roughly chopped
Parmesan crumbed lamb cutlets or chicken
- 8 Lamb cutlets
- 100 gm parmesan grated (1/2 cup)
- 2 cups bread crumbs
- 100 gm flour
- 1 whole egg
- 100 ml milk
Instructions
- Put the dijon, balsamic and 2 Tablespoons of EVO Into a medium salad bowl. Add the parsley and drained olives,
- Heat a nonstick frypan. Add 2 Tablespoon of olive oil and toss the onion till starting to soften. Add the fennel and stir and saute till starting to brown.
- Add the red pepper and toss and stir till the vegetables are starting to get nice little scorched brown patches. Pour them into the bowl and stir to coat.
- Mix the crumbs with the grated parmesan. Dip the cutlets in flour. Mix the egg with the 100 ml of milk and dip the cutlets into this eggwash. Then roll in the crumb. Heat a frypan with 250 ml oil. Shallow fry the cutlets till golden and then drain on paper.
- I served my lamb with salad and mashed potato
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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