Baked lamb schnitzel with celeriac slaw

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How to make Baked lamb schnitzel with celeriac slaw

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 4 x 150g lamb rump steaks, fat trimmed
  • 1 cup (50g) panko breadcrumbs (see note)
  • 1 tbs finely chopped rosemary
  • 40g parmesan, finely grated
  • 2 eggs, lightly beaten
  • 1/4 cup (35g) plain flour, seasoned
  • 100g green beans, blanched, sliced in half lengthways
  • 1 celeriac (see note), trimmed, peeled, sliced into matchsticks
  • 1 cup baby spinach, thinly sliced
  • 1/4 cup (75g) aioli
  • Juice of 1/2 lemon, plus wedges to serve

Method

  • Step 1 Preheat oven to 225oC. Place the lamb between 2 pieces of plastic wrap and flatten with a rolling pin until 1.5cm thick. Combine panko, rosemary and parmesan in a bowl. Place eggs in a second bowl and flour in a third bowl. Dust lamb in the flour, then dip in the egg and coat in the crumbs. Place on a baking paper-lined baking tray.
  • Step 2 Bake, turning halfway, for 20 minutes or until golden and cooked through.
  • Step 3 Meanwhile to make the slaw, combine the beans, celeriac, spinach, aioli and lemon juice in a bowl. Season and serve with the schnitzel and lemon wedges.

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