Crumbed lamb with smashed potatoes and zucchini salad
4 medium, cut into ribbons
Fresh flat-leaf parsley
2 tbs, finely chopped
¼ cup(s), (35g)
2 medium, beaten
½ tsp, chopped
French trimmed lamb cutlet(s) or rack(s)
320 g, (buy 400g or 8 x 50g cutlets)
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Boil, steam or microwave potatoes until tender. Drain. Place potatoes on prepared tray. Using a potato masher, gently press down on potatoes to flatten. Lightly spray with oil and season with salt and pepper. Bake for 40 minutes or until golden and tender.
- Meanwhile, place zucchini, juice and 2 teaspoons oil in a medium bowl and toss gently to combine. Set aside for 15 minutes. Sprinkle with parsley and toss to combine.
- Place flour on a plate. Pour egg whites into a shallow bowl. Combine breadcrumbs and thyme on a plate. Working with 1 at a time, toss cutlets in flour, shaking off any excess. Dip in egg white and then coat in breadcrumb mixture. Place on a plate.
- Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook cutlets for 2–3 minutes each side or until golden and cooked to your liking. Serve cutlets with smashed potatoes and zucchini salad.