Crumbed Lamb Chops with Tomato and Caper Sauce
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Crumbed Lamb Chops with Tomato and Caper Sauce
Recipe by Michael Weldon
Ingredients
12 lamb cutlets, beaten flat with a meat mallet or rolling pin
200g Coles Plain flour
6 eggs
250g panko bread crumbs
1/2 tsp Coles chilli flakes
1/4 cup parmesan grated
5 thyme sprigs, leaves picked
sea salt
Squeaky Gate extra virgin olive oil
large Raco frypan
tomato and caper dipping sauce
1 small brown onion, diced
1 garlic clove, minced
2tbs balsamic vinegar
1tbs Coles brown sugar
1/4 tsp Coles chilli flakes
400g Coles diced canned tomatoes
1/4 cup capers
sea salt
Squeaky Gate extra virgin olive oil
small Raco saucepan
Method
in a bowl mix together the bread crumbs, chilli flakes, parmesan and thyme with a pinch of salt. In another bowl whisk the eggs and in the third bowl, add the flour.
To coat the cutlets, start by coating with the flour, then with the eggs and finally with the bread crumbs. Ensure to press the bread crumbs on well. Repeat until all the cutlets are coated.
In a small saucepan cook the onion in a drizzle of oil until it begins to caramelize. Add the garlic and cook for a minute. Add the vinegar and sugar, cook until the sugar melts and the vinegar reduces. Add the chilli flakes, tomatoes, capers and a pinch of salt. Bring to a boil and simmer for 5 minutes until the sauce thickens. Remove from the heat and allow to cool.
Fill the bottom of a fry pan with oil and place over a medium high heat. Once hot, cook the cutlets a few at a time. Cook until the crumb is golden and crispy and the meat is just cooked. Drain cooked cutlets on a paper towel and season with salt.
Serve with the tomato and caper sauce on the side and a light green salad.
