Crumbed Lamb Cutlets

Difficulty | Serves 6 | Book 2

crumbed-lamb-cutlets
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12 medium size (500g) lean lamb French cutlets
1 egg white
½ cup skim milk
1 cup breadcrumbs

Per serve
FatTotal7.4g
Saturated2.8g
Fibre0.6g
Protein20.5g
Carbs10.9g
Sugar1.7g
Sodium173mg
Kilojoules808 (cals 193)
GI RatingMedium

Method

  1. Trim cutlets, cutting as much visible fat off as possible.
  2. Beat egg white and milk together. Coat each cutlet with egg mix then coat in breadcrumbs. Repeat until all cutlets are crumbed.
  3. Place under griller, cook until browned, checking regularly so as not to burn cutlets. Once both sides are browned and cooked to your liking serve 2 cutlets per person.

Variations: To make a low-fat gravy use Gravox® Lite Supreme gravy mix as directed on packet.

Suitable to be frozen.

Dietitian's tip

Usually lamb cutlets are deep fried but this recipe uses grilling without added fat, making the lean lamb suitable to be included in a healthy eating plan for people with diabetes.

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