Lamb cutlets are, however, a great finger food for children and since Bear is becoming a meat eater I want to try dishes that might encourage this. We do eat meat but since developing their fussy eating phases it has been hard to get Bear and Bee to try anything other than bacon, ham and meatballs.
Crumbing is a great technique for kids to get involved with. Especially if you have more than 1 willing kitchen assistant. Bear, Bee and myself normally take turns rolling the cutlets in flour, egg wash and bread crumbs. If your children like helping with crumbing you can make lots of yummy foods like crumbed chicken breasts for chicken parmigiana and crumbed veal schnitzels.
Baked Crumbed Lamb Cutlets
Serves 4 (2 adults and 2 children)
Download a recipe card for this recipe here.
Ingredients
10 lamb cutlets
salt and pepper to season
1 cup fresh breadcrumbs
1 tablespoon oregano, finely chopped
1/2 teaspoon ground cumin
2 tablespoon parsley, finely chopped
finely grated rind of 1 lemon
1/4 cup plain flour
1 egg, lightly beaten
Vegetables or salad to serve
Directions
1. Preheat oven to 170 degrees Celsius. Line a baking tray with non stick baking paper.
2. Season the cutlets with a little salt and pepper.
3. In a bowl mix together the breadcrumbs, oregano, cumin, parsley and lemon rind.
4. Place the flour on a plate and the egg into another bowl.
5. Coat a cutlet in the flour.
6. Dip the cutlet into the egg and allow to drain slightly.
7. Roll the cutlet in the breadcrumb mix making sure it is well coated.
8. Place crumbed cutlet onto the prepared tray.
9. Repeat steps 5 to 8 with remaining cutlets.
10. Bake in the oven for 30 minutes, turning halfway. Depending on how well done you like your meat you may want to take them out a little earlier. Also if the cutlets are thin they won't need this length of cooking.
11. We served ours with green beans and potato mash.
Baked Crumbed Lamb Cutlets
Serves 4 (2 adults and 2 children)
Download a recipe card for this recipe here.
Ingredients
10 lamb cutlets
salt and pepper to season
1 cup fresh breadcrumbs
1 tablespoon oregano, finely chopped
1/2 teaspoon ground cumin
2 tablespoon parsley, finely chopped
finely grated rind of 1 lemon
1/4 cup plain flour
1 egg, lightly beaten
Vegetables or salad to serve
Directions
1. Preheat oven to 170 degrees Celsius. Line a baking tray with non stick baking paper.
2. Season the cutlets with a little salt and pepper.
8. Place crumbed cutlet onto the prepared tray.
9. Repeat steps 5 to 8 with remaining cutlets.
10. Bake in the oven for 30 minutes, turning halfway. Depending on how well done you like your meat you may want to take them out a little earlier. Also if the cutlets are thin they won't need this length of cooking.
11. We served ours with green beans and potato mash.
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| Harvesting the climbing beans. |
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| Bear with the freshly picked beans. |
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| Preparing the beans for dinner. |
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