Crumbed Lamb Cutlets | Rice Recipes | SunRice

Crumbed Lamb Cutlets

Medium

< 1 Hour

Serves 4

Crumbed Lamb Cutlets

Ingredients Method

Ingredients


Long Grain 1Kg Png Transparent

Method


  1. Put the rice and stock in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters appear in the surface of the rice. Stand covered for 5 minutes.

  2. Heat oil in a non stick frying pan over medium-low heat. Add the onions, cook stirring often for 15 minutes until soft. Stir in the cumin and paprika, cook stirring for 1 minute. Add the sugar, cook for a further 10 minutes or until light golden. Stir into the rice with the parsley. Season.

  3. Meanwhile, preheat oven to 170°C fan forced. Coat the cutlets in the flour, egg and breadcrumbs, pressing breadcrumbs on well with your fingertips. Heat the oil in a non-stick frying pan over medium heat until hot. Cook the cutlets in batches for 4 minutes on each side. Transfer to a baking tray and place in the oven for 6 minutes for medium or until cooked to your liking. Serve with sweet onion rice, gravy and lemon.

  4. Tip If time permits allow the crumbed cutlets to stand in the fridge for 30 minutes before cooking, this helps prevent the crumbs from falling off during cooking.

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Crumbed Lamb Cutlets

Medium

< 1 Hour

Serves 4

Ingredients


Method


  1. Put the rice and stock in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters appear in the surface of the rice. Stand covered for 5 minutes.

  2. Heat oil in a non stick frying pan over medium-low heat. Add the onions, cook stirring often for 15 minutes until soft. Stir in the cumin and paprika, cook stirring for 1 minute. Add the sugar, cook for a further 10 minutes or until light golden. Stir into the rice with the parsley. Season.

  3. Meanwhile, preheat oven to 170°C fan forced. Coat the cutlets in the flour, egg and breadcrumbs, pressing breadcrumbs on well with your fingertips. Heat the oil in a non-stick frying pan over medium heat until hot. Cook the cutlets in batches for 4 minutes on each side. Transfer to a baking tray and place in the oven for 6 minutes for medium or until cooked to your liking. Serve with sweet onion rice, gravy and lemon.

  4. Tip If time permits allow the crumbed cutlets to stand in the fridge for 30 minutes before cooking, this helps prevent the crumbs from falling off during cooking.