Crumbed cutlets are something we all grew up eating in the wheat–sheep belt of Australia back in the 1970s and earlier.
I have to admit to neglecting this national delicacy: lamb chops got expensive, we stopped frying food, and who wants to go to the bother of breadcrumbs and crumbing? This dish has now been restored to its rightful place on the family table thanks to an innovation in the CSIRO Wellbeing Book: substitute polenta (which we all love here) for breadcrumbs. and you have an easy and delicious gluten-free dinner.
Polenta-coated lamb cutlets
- 8 lamb cutlets
- ¼ cup of polenta
- 1 egg
- 2 tablespoons of chopped parsley
- salt and pepper to taste
- olive oil for frying
- Take out two shallow bowls: beat the egg in one, and mix the polenta and parsley together in the other.
- Dip the cutlets in the egg then in the polenta and parsley mix
- Fry lightly in a well-oiled heavy-based frying pan for 5 to 10 minutes. We’ve found it better to have the pan at a lower heat and cook for longer so the coating doesn’t burn. We need less oil this way, too.
- Serve with your favourite veggies. Eat and enjoy!
Source: Adapted from The CSIRO Total Wellbeing Diet Book 2. The original recipe had layer of flour between the egg and polenta, but it really isn’t needed and it doesn’t help the people who need gluten-free food.