Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1/4 cup plain flour
- 1/2 cup milk
- 40grams unsalted butter
- 500grams brussels sprouts (halved)
- 800grams white potatoes
- 2 1/2 cup cornflakes (crushed)
- 1tablespoons olive oil (plus extra for shallow-frying)
- 2 free range eggs
- 2tablespoons slivered almonds
- 12 French-trimmed lamb cutlets
Nutrition per serving
4450kJ / 1060Cal
4450 Kilojoules or 1060 Calories
51% of daily energy intake*
Protein
60.2grams
Fat
61.5grams
Carbs
67.0grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place cornflakes and flour on separate plates. Whisk eggs and 1 tbs cold water in a shallow bowl. Dip each cutlet into flour, then egg, then cornflakes. Place onto a plate and refrigerate.
Step 2 of 4
Place potato in a large saucepan and cover with cold water. Bring to the boil over high heat and boil for 12-15 minutes or until very tender. Drain. Mash potato until smooth and add butter and milk. Season, then cover to keep warm.
Step 3 of 4
Meanwhile, steam or microwave sprouts for 5 minutes or until just tender. Drain well. Heat oil in a large frying pan over medium-high heat. Cook sprouts and almonds for 5 minutes, tossing, or until golden. Cover and set aside to keep warm. Clean pan.
Step 4 of 4
Heat extra oil in same pan over medium heat. Cook cutlets, in batches, for 2-3 minutes on each side for medium or until cooked to your liking. Transfer to paper towel-lined plate. Serve cutlets with mashed potato, sprouts and almonds.
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