Crumbed Lamb Cutlets with Mint Yoghurt
.jpg)
Crumbed Lamb Cutlets with Mint Yoghurt
Golden, crunchy lamb cutlets coated in crushed Sonora Corn Chips and served with a cool mint yoghurt for dipping. Spring entertaining sorted.
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4
For the lamb:
12 French-trimmed lamb cutlets
1 cup Sonora Foods Salted Corn Chips, crushed to fine crumbs
½ cup plain flour 2 eggs, lightly beaten
1 tsp smoked paprika
Salt and pepper
2–3 tbsp olive oil for pan frying
For the mint yoghurt:
1 cup Greek yoghurt
2 tbsp fresh mint, finely chopped
1 garlic clove, crushed
1 tbsp lemon juice
Salt to taste
Set up your crumbing station.
Place flour in a shallow bowl seasoned with salt, pepper, and smoked paprika. Beat eggs in a second bowl. Put the crushed corn chips in a third.
Make the mint yoghurt.
Mix together yoghurt, mint, garlic, and lemon juice. Season with salt, cover, and refrigerate until ready to serve.
Crumb the cutlets.
Pat each lamb cutlet dry with paper towel. Coat in seasoned flour, shaking off any excess, then dip in egg and press firmly into the corn chip crumbs on both sides.
Cook.
Heat olive oil in a large frying pan over medium-high heat. Cook cutlets in batches for 2 to 3 minutes per side for medium. Don't overcrowd the pan. Rest on a wire rack for 2 minutes before serving.
Serve.
Arrange cutlets on a board or platter and serve alongside the mint yoghurt.
Oven option: Place crumbed cutlets on a lined baking tray, spray with oil, and bake at 200°C for 12 to 15 minutes, turning once halfway.
Tip: Crush the corn chips to a fine-medium crumb using a zip-lock bag and a rolling pin. Too fine and they won't coat well; too chunky and they won't stick.