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Parmesan cutlets with Waldorf salad

Method

  • To make the mayonnaise, whiz up 2 eggs, the egg yolks, mustard, garlic and salt in a processor until it starts to thicken.
  • Add the vegie oil through the feeder tube, little by little, while still processing. Then add the juice of  ½ lemon and ground pepper. Taste for seasoning and set aside.
  • Put the flour in one bowl, milk mixed with an egg in another, and the crumbs mixed with Parmesan and parsley in a third bowl.
  • Flour the lamb cutlets, individually, dip in the egg mixture and crumb. 
  • Then heat a layer of oil in a large non-stick pan and gently fry the cutlets, in batches, until golden brown on both sides. Drain well on kitchen paper towels.
  • To make the salad, toss the celery, walnuts and apple in a bowl with the mayonnaise to taste.
  • Arrange the cutlets on individual plates, mound the salad alongside and garnish with mini herbs. Serve with lemon wedges.

Ingredients

  • 3 eggs + 2 egg yolks
  • 1 heaped tspn Dijon mustard
  • 1 garlic clove, crushed
  • a pinch of salt
  • 500 ml vegetable oil
  • 2 lemons
  • ground pepper
  • plain flour
  • ½ cup milk
  • Panko crumbs (or packet breadcrumbs)
  • 1 tbsp freshly grated Parmesan
  • 1 tbsp chopped fresh parsley
  • 12 French-trimmed lamb cutlets
  • olive oil
  • 2-3 celery stalks, finely diced
  • 2 heaped tbsp walnut halves
  • 3 Granny Smith apples, diced
  • a handful of fresh mini herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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