Crumbed Lamb Cutlets with Apples and Glazed Baby Carrots 

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Tasty crumbed lamb cutlets served with glazed carrots and apples

Ingredients:

8 lean lamb cutlets, 70g each

2 Tbsp plain flour

1 egg, 50g, lightly beaten

2 cup fresh breadcrumbs

2 bunches baby carrots

4 crisp apples, peeled, halved and quartered

2 Tbsp fresh parsley, chopped

1 pinch of salt and freshly ground pepper, to taste

2 coats of olive oil spray

Directions:

Set up the flour, beaten egg and breadcrumbs in separate bowls. Coat the lamb cutlets in flour, egg and then the breadcrumbs.

Spray a non-stick frying pan with olive oil spray. Cook the lamb cutlets until golden. Transfer into a baking dish lined with non-stick baking paper. Finish off the cooking in the oven for 15 minutes or until cutlets are cooked through.

Cook the carrots in boiling water until tender.
Sauté the apples in a little olive oil spray until golden.
Add the carrots, parsley, salt and pepper. Toss well.
Serve alongside lamb cutlets.

Author:

Fresh Finesse

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