Baked Lamb Cutlets

Dairy
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Ingredients

  • 8 None lamb cutlets, trimmed ⓘ
  • 1 None small eggplant, sliced ⓘ
  • 1/2 cup all-purpose flour, seasoned ⓘ
  • 1 None large egg
  • 1/4 cup milk ⓘ
  • 1 1/2 cups dried breadcrumbs ⓘ
  • 2/3 cup pine nuts, chopped ⓘ
  • 1 tbsp snipped fresh chives
  • 8 None fresh sage leaves ⓘ
  • 8 slices prosciutto ⓘ

Instructions

  1. Preheat oven to 350°F. Line a roasting pan with foil.
  2. Dust lamb cutlets and eggplant in flour, shaking off excess. Whisk together egg and milk. Combine breadcrumbs, pine nuts and chives. Dip lamb and eggplant in egg mixture then coat in breadcrumb mixture, pressing on firmly. Transfer to a plate and chill for 20 mins.
  3. Place a sage leaf on each cutlet then wrap in prosciutto. Arrange cutlets and eggplant in prepared pan and lightly coat with olive oil. Bake for 15-20 mins, until golden and cooked to your liking.

Nutrition & Diet Analysis (per serving)

764 kcal 38% DV
Protein Fat Carbs

Macronutrients

Protein 18.5g 37% DV
Total Fat 27.6g 35% DV
Carbs 116.7g 42% DV
Fiber 12g 43% DV
Sugar 24.9g 50% DV

Electrolytes

Sodium 481.8mg 21% DV
Potassium 1238mg 26% DV
Cholesterol 66mg 22% DV

Vitamins & Minerals

Vitamin A 917.3mcg 100% DV
Vitamin C 169.8mg 100% DV
Vitamin D 0.4mcg 2% DV
Calcium 420mg 32% DV
Iron 10.3mg 57% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

all-purpose flour egg breadcrumbs eggplant sage milk pine nuts fresh chives

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