Crumbed lamb cutlets with pumpkin salad and pesto

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How to make Crumbed lamb cutlets with pumpkin salad and pesto

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:25
  • Total Time : 0:50

Ingredients

  • 600g Kent pumpkin, peeled, seeded, cut into 2.5cm pieces
  • 1 red capsicum, thinly sliced
  • 1 red onion, cut into wedges
  • 1/3 cup (80ml) olive oil
  • 1/4 cup (35g) plain flour
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • 2/3 cup (70g) dried breadcrumbs
  • 1/4 cup (20g) finely grated parmesan
  • 8 Coles Australian Lamb Cutlets, French-trimmed
  • 120g baby rocket leaves
  • 2 x 125g cans chickpeas, drained, rinsed
  • 2 tablespoons balsamic dressing
  • 1/3 cup (90g) Coles Gourmet Basil Pesto

Method

  • Step 1 Preheat oven to 220C. Line a baking tray with baking paper. Place the pumpkin, capsicum and onion on the tray and drizzle with 1 tbs of the oil. Bake for 25 mins or until golden and tender.
  • Step 2 Meanwhile, place flour on a plate. Place egg in a shallow bowl. Combine breadcrumbs and parmesan on a plate. Coat 1 cutlet in flour and shake off excess. Dip in egg and then in breadcrumb mixture. Place on a plate. Repeat with remaining flour, egg, breadcrumb mixture and lamb.
  • Step 3 Heat remaining oil in a large frying pan over medium-high heat. Add lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.
  • Step 4 Combine pumpkin, capsicum, onion, rocket, chickpeas and dressing in a large bowl and gently toss to combine. Divide pumpkin salad and lamb among serving plates and top with pesto to serve.

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