Crumbed Cutlets (very Juicy) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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We love these little cutlets. They are almost finger food, with only a mouthful or two on each bone. Cooking time includes sauce. Ingredients:
1/4 cup yogurt |
1 clove garlic, crushed |
1 teaspoon lemon juice |
salt and pepper |
12 lamb cutlets |
1 cup dried breadcrumbs |
cooking spray |
1 tablespoon oil |
1 onion, finely chopped |
1 clove garlic, crushed |
4 tomatoes, peeled and finely diced |
1/2 teaspoon dried herbs |
1/4 cup white wine |
1/2 teaspoon dried basil |
salt & freshly ground black pepper |
1 tablespoon chopped fresh mint |
Directions:
1. Mix the yogurt, garlic lemon juice and salt and pepper together.
2. Coat each cutlet in this mix, then dip in the breadcrumbs, patting on firmly.
3. Pre-heat your oven to 190c.
4. Set aside in the fridge whilst you prepare the sauce,.
5. Heat the tablespoon of oil in a heavy-based pan, add the onion and garlic and cook until softened-about 5 minutes.
6. Add the tomatoes, dried herbs and wine and cook gently until cooked down and thickened.
7. If it gets too thick, add more wine.
8. Season with salt and plenty of pepper and the chopped mint; keep warm whilst you cook the cutlets.
9. Sray both sides of the cutlets with oil, lay on a baking sheet and cook in the oven for 20 minutes-or until cooked to your liking.
10. Serve with the fresh tomato sauce.
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