simple way to prepare favorite Tapenade crunchy lamb cutlets

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tapenade crunchy lamb cutlets. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tapenade crunchy lamb cutlets is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tapenade crunchy lamb cutlets is something that I’ve loved my entire life.

Table of Contents


  • 12 Coles lamb cutlets, french trimmed
  • 2 tablespoon plain flour
  • 1 egg
  • 1 cup panko breadcrumbs
  • 1/4 cup parmesan, finely grated
  • 2 tablespoon rice bran oil
  • 350g packet tomato medley, halved
  • 2 tomatoes, cut into wedges
  • 1/2 x 220g ctn bocconcini, drained, torn
  • 1/3 cup basil leaves, torn
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Lemon halves, to serve
  • 2/3 cup pitted kalamata olives, well drained
  • 2 anchovies
  • 1 clove garlic
  • 2 teaspoon capers, rinsed
  • 1 tablespoon extra virgin olive oil


  • Step 1
    To make the tapenade, process the olives, anchovies, garlic and capers in a food processor until finely chopped. With the motor running, add the oil and process until smooth. Season with pepper. (See Tip)
  • Step 2
    Lay the lamb cutlets on a clean work surface. Spread 2 tablespoons of tapenade evenly over the meat. Place flour on a plate and season with pepper. Whisk the egg and 2 teaspoons of water in a shallow dish. Combine breadcrumbs and parmesan on a separate plate. Coat the lamb meat in the flour mixture and shake off excess. Dip in egg mixture, then press into the breadcrumb mixture to coat.
  • Step 3
    Heat half the rice bran oil in a large non-stick frying pan over medium-high heat. Reduce heat to medium. Cook half the lamb cutlets for 2-3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate lined with paper towel. Repeat with remaining oil and lamb cutlets.
  • Step 4
    Meanwhile, arrange the tomato, bocconcini and basil on a large plate. Season. Drizzle with the extra virgin olive oil and vinegar.
  • Step 5
    Serve cutlets with salad and lemon halves.

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