Crispy Lamb Cutlets with Kale Pesto
Crispy Lamb Cutlets with Kale Pesto



  • 75g seasoned flour
  • 35g panko breadcrumbs
  • 80g grated parmesan
  • ½ lemon, zest and juice only
  • 2 sprigs of parsley, chopped
  • 1 egg
  • 1 tbsp milk
  • 8 lamb cutlets, slightly flattened
  • 90g kale, leaves chopped
  • 1 crushed garlic clove
  • 75g toasted hazelnuts
  • 2 tbsp capers, drained
  • 180ml olive oil
  • Veg oil for shallow frying
  • Mix 40g of parmesan, the lemon zest and parsley to the breadcrumbs and mix well. Place the seasoned flour in a separate bowl, and whisk the egg and milk into a third bowl. Dust the cutlets in flour, dip in the egg and coat in the breadcrumbs. Stick in the fridge for 15 mins.
  • Meanwhile, pop the kale, remaining parmesan, hazelnuts, capers, lemon juice and olive oil in a food processor and blitz to a smooth paste. Heat about 1cm of oil in a frying pan and cook the cutlets for 2 mins on each side, or until golden, cooked through and crispy. Drain on kitchen paper and season. Top the cutlets with the pesto and serve with raw vegetable salad.
20 mins
4 serving

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