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

OLIVE PASTE & PARMESAN-CRUMBED CUTLETS
*
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.
*

PEAR & ROCKET SALAD
*
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
*
Dressing:
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.
*
Enjoy!
*
Cheers - Joolz