Serves 4
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
RECIPE INSTRUCTIONS
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.
Ingredients
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