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Crumbed Lamb Culets with Kiwi Salsa Verde

 16 lamb cutlets, French trimmed
 1 cup plain flour
 1 egg whisked with a splash of milk
 1 cup dried breadcrumbs
 1 tbsp each finely chopped fresh basil and oregano
 Lupi Mild Taste Olive Oil, to fry
KIWI SALSA VERDE
 700g green tomatoes
 2 cloves garlic
 1 small, white onion, roughly chopped
 2 kiwi fruit, peeled
 ½ bunch coriander leaves
 Juice of ½ lime
 2 jalapenos, roughly chopped
 Sea salt
1

Preheat oven grill to high.

2

To make the salsa verde, cut tomatoes in half and place them cut-side down on a lined baking tray. Add garlic cloves then grill for 8-10 mins until they begin to get golden.

3

Combine onion, kiwi fruit, coriander, lime juice, jalapenos and grilled tomatoes in a blender. Peel the garlic cloves and add. Blend until finely chopped.

4

Coat the cutlets in flour, dusting off any excess.

5

Dip into the egg mixture.

6

Mix together breadcrumbs and chopped herbs then coat the dipped cutlets.

7

Fill a deep saucepan with about 3cm of Lupi Mild Taste Olive Oil. Heat to 180ºC then fry cutlets for 2-3 mins each side. Drain on paper towel.

8

Serve the cutlets with kiwi salsa verde to dip.

Deoleo