Lamb Schnitzel with Coriander Sauce
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Lamb Schnitzel with Coriander Sauce
Recipe by Michael Weldon
Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins
Ingredients
2 x Coles lamb leg steaks, pounded flat with a meat mallet
1 cup flour
2 eggs
1 cup panko breadcrumbs
4 sprigs of thyme, leaves picked
1 tsp cumin powder
Sea salt
Squeaky Gate extra virgin olive oil
Coriander Sauce
1 bunch coriander
1 garlic clove
1 green chili
½ cup Squeaky Gate extra virgin olive oil
1 lemon, juiced
1 tsp caster sugar
Method
Set up a crumbing station with seasoned flour, whisked eggs, and a mixture of breadcrumbs, thyme, cumin powder, and sea salt.
Dust the lamb leg steaks in flour, coat them in whisked eggs, and then press them into the breadcrumb mixture to ensure a good coating.
Heat 2-3 cm of oil in a saucepan or wok until it reaches the appropriate frying temperature. Add the schnitzels to the pan and fry them until golden on one side, then flip them and continue cooking until fully cooked.
In a blender or food processor, blend together the coriander sauce ingredients coriander, garlic clove, green chili, olive oil, lemon juice, and caster sugar until smooth. Season the sauce to taste.
Serve the lamb schnitzels with a side salad and drizzle the coriander sauce over them.
