Crumbed Lamb Cutlets served with Glazed Baby Carrots and Apple

Description

Children can have fun coating the lamb in flour, dipping the cutlets into the beaten egg and then into the breadcrumbs, ready to be cooked.

8		lamb cutlets
1		egg (beaten)
2	Cup	wholemeal breadcrumbs (fresh)
2		Carrot
		olive oil spray
2	tbsp	parsley (chopped)
		Pinch of Salt
		Pinch of pepper
2	tbsp	wholemeal flour
4		apple

Set up seasoned lamb cutlets, flour, beaten egg and breadcrumbs in separate bowls on a working table.
Coat lamb in flour, dip into beaten egg and then into breadcrumbs to coat.
Cook cutlets in a little olive oil until golden, then transfer into a baking dish. Cook in the oven at 180^oC for 15 minutes.
Cook carrots in boiling water until tender, then drain.
Sauté apples until golden, then add drained carrot, parsley, salt and pepper. Toss well.
Serve along side lamb cutlets.

Nutritional information (per serve)