Catler DF 4010 - Manual (Page 25)

R8
MAIN MEALS
CRUMBED LAMB CUTLETS
WITH GREEN TOMATO
12 frenched lamb cutlets
plain fl our
2 eggs, beaten
2 tbs milk
1 cup dried breadcrumbs
3 litres oil for deep frying
1. Coat cutlets in fl our, shaking off any
excess then coat in combined egg and
milk, then breadcrumbs. Repeat coating
in egg mixture and breadcrumbs to give
a thick coating. Chill for 30 minutes.
2. Fill deep fryer with 3 litres of oil. Preheat
to 180 °C.
3. Deep fry cutlets in three batches until
crisp and golden (approx. 5–6 minutes)
allowing oil to reheat between each
batch. Drain.
Serve with Green Tomato Salsa. Accompany
with mashed potato.
GREEN TOMATO SALSA
1 cup parsley sprigs
1⁄2 cup mint leaves
1 clove garlic, peeled
1 Spanish onion, quartered
2 green tomatoes, quartered
2 tbs olive oil
2 tbs lemon juice
1. Place parsley and mint into a food
processor and process using pulse button
until roughly chopped.
2. Add garlic, onion, tomatoes, olive oil and
lemon juice. Process using pulse button
until just combined but still chunky in
texture.
Serve chilled with lamb cutlets.
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