Saturday, June 27, 2009

Olive Paste & Parmesan-crumbed Cutlets and Pear & Rocket Salad...

12 lamb chops/cutlets
salt & fresh ground pepper
2 tblspn black olive paste (we used 'Always Fresh' Black Olive Tapenade)
2 tblspn seasoned flour
2 eggs, beaten
1 tblspn snipped fresh chives
8 tblspn dried breadcrumbs
1 tblspn fresh grated parmesan
olive oil for frying
baked potatoes in their jackets & sour cream to accompany
Season the chops with salt & pepper. Thinly spread the black olive paste on both sides, then dust very lightly with seasoned flour.
Whisk together the eggs, chives and a little seasoning. In a separate shallow dish, mix together the bread crumbs and parmesan.
Dip the floured chops in the beaten egg, then coat well in the breadcrumb mixture, gently shaking off excess crumbs.
Heat a little olive oil in a fry pan and gently cook chops until crunchy and golden and cooked through. Turn chops carefully to keep coating intact.
Serve chops with jacket potatoes, sour cream and the following salad.
2 pears (cored and thinly sliced. Skin on or off, your choice)
2 large handfuls rocket leaves
1/2 cup walnuts
1/2 cup shaved parmesan cheese
150mls walnut oil (we used olive oil)
50mls balsalmic vinegar
1 clove garlic, crushed
2 tblspn lemon juice
2 tspns wholegrain mustard
1. Place all dressing ingredients into a screwtop jar.
Shake vigorously to combine.

2. Arrange rocket leaves in a bowl.

3. Arrange pears, walnuts and cheese through rocket leaves.

4. Drizzle with dressing.
Cheers - Joolz


  1. That sounds nice! Did you put anything in the sour cream?

    love, Angie, xx

  2. That salad looks so pearfect. (okay, I'm lame, I admit it.)

    I am cleaning out my fridge today and going for groceries.

  3. Thought I'd pop over to say hi as well! Glad I did as that salad looks great! Thanks for saying hi to me also.

  4. The food looks good at your house.


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