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Lamb Schnitzel with Mint Pea Puree

yilynne Lamb Schnitzel with Mint Pea Puree
  • 1 10 oz bag frozen peas, thawed
  • 1/4 cup fresh mint leaves
  • 1/4 cup greek yogurt
  • 1 teaspoon kosher salt and fresh cracked black pepper
  • juice from half a lemon
  • 1/2 cup all purpose flour
  • 2 cups panko breadcrumbs
  • 2 eggs
  • 2 tablespoons water
  • 2 tablespoons fresh rosemary, finely minced
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 4 tablespoons butter
  • 2 tablespoons veg oil
  • 4 1/2 inch thick boneless lamb leg steaks, pounded thin
  • 8 slices of sourdough bread
  • 2 cups baby arugula
  • 4 tomato, slices
  • 1/2 red onion, thinly sliced

For the Mint Pea Puree

Combine first five ingredients in food processor and pulse until combined. Do not over pulse. Set aside.

For the Schnitzel

Spread flour and panko breadcrumbs in two separate bowls. Add salt pepper and garlic powder to the flour and stir. Add rosemary to the panko bread crumbs and stir to combine. In a third bowl, whisk together eggs and water.Dredge the lamb in flour, shaking off excess flour. Dip in egg mixture, then dredge in panko breadcrumbs. In a large flat skillet, heat 2 tablespoons butter and and 2 tablespoons oil over medium high heat for 3-5 minutes. Add two of the breaded cutlets and cook until golden, about 3 minutes. Turn cutlets over and cook for another 2 minutes. Repeat with remaining two.

To Assemble

Toast the bread, arrange arugula on bottom piece of bread. Next comes the lamb schnitzel, tomato, red onion and mint pea puree. Top with remaining piece of bread and enjoy!

4 15 minutes 20 minutes

Lamb Schnitzel with Mint Pea Puree

Lamb Schnitzel with Mint Pea Puree

Preparation

Prep Time

15 minutes

Cook Time

20 minutes

Serves

Calories

683 per serving

Equipment

Ingredients

  • 1 10 oz bag frozen peas, thawed
  • 1/4 cup fresh mint leaves
  • 1/4 cup greek yogurt
  • 1 teaspoon kosher salt and fresh cracked black pepper
  • juice from half a lemon
  • 1/2 cup all purpose flour
  • 2 cups panko breadcrumbs
  • 2 eggs
  • 2 tablespoons water
  • 2 tablespoons fresh rosemary, finely minced
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 4 tablespoons butter
  • 2 tablespoons veg oil
  • 4 1/2 inch thick boneless lamb leg steaks, pounded thin
  • 8 slices of sourdough bread
  • 2 cups baby arugula
  • 4 tomato, slices
  • 1/2 red onion, thinly sliced
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For the Mint Pea Puree

Combine first five ingredients in food processor and pulse until combined. Do not over pulse. Set aside.

For the Schnitzel

Spread flour and panko breadcrumbs in two separate bowls. Add salt pepper and garlic powder to the flour and stir. Add rosemary to the panko bread crumbs and stir to combine. In a third bowl, whisk together eggs and water.Dredge the lamb in flour, shaking off excess flour. Dip in egg mixture, then dredge in panko breadcrumbs. In a large flat skillet, heat 2 tablespoons butter and and 2 tablespoons oil over medium high heat for 3-5 minutes. Add two of the breaded cutlets and cook until golden, about 3 minutes. Turn cutlets over and cook for another 2 minutes. Repeat with remaining two.

To Assemble

Toast the bread, arrange arugula on bottom piece of bread. Next comes the lamb schnitzel, tomato, red onion and mint pea puree. Top with remaining piece of bread and enjoy!

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