Herb Crumbed Cutlets with Pumpkin & Sweet Potato Smash & Balsamic Roast Tomatoes

image_pdfimage_print

Herb Crumbed Cutlets with Pumpkin & Sweet Potato Smash & Balsamic Roasted Tomatoes

Meat and Veg were taken to new heights with just a few simple ingredients in this tasty pub style meal.  Who doesn’t love a crumbed cutlet, crispy on the outside, tender and juicy on the inside?  Sweet, caramelised roasted tomatoes were an explosion of flavour with every mouthful and creamy pumpkin smash to mop up every last bit of juice.  There were some happy campers at the table when we had this meal!

 

Prep time:  30 Minutes           Cooking time:  30 Minutes               $$ Medium Budget

 

Serves 4

 

Oil for frying

8-12 lamb cutlets (depending on size and I always buy these babies on special)

2 tbs of plain flour

1 egg, whisked with a dash of milk

2 cups of panko crumbs (I prefer these as the I think the result is crispier but any crumb will do)

2 sprigs of rosemary, leaves removed and finely chopped

8 thyme sprigs, leaves removed and finely chopped

1 clove of garlic, finely minced

Sea salt and cracked pepper

 

For the Pumpkin & Sweet Potato Smash:

 

1/2 small butternut pumpkin, peeled and cut into chunks

2 small sweet potatoes, peeled and cut into chunks

A drizzle of extra virgin olive oil

Sea salt and cracked pepper

 

For the Balsamic Tomatoes:

 

1 punnet of red grape tomatoes

1 punnet of yellow grape tomatoes (any variety of cherry or grape will do)

1 small red onion, cut into wedges

8 thyme sprigs

A drizzle of extra virgin olive oil

1/4 cup of good quality balsamic vinegar

Sea salt and cracked pepper

 

Pre heat the oven to 200°C.

 

I always set myself up with a little assembly line when crumbing and I line plates with baking paper to save on washing up (except for the egg).  Whisk the egg and milk together in a shallow bowl.  Place the flour on a lined plate and season with salt and pepper and place the crumbs, herbs and garlic on another lined plate and gently combine with your hands.  Flatten the cutlets a little with a meat mallet or rolling pin and then dust lightly in flour, dip in the egg and then in the crumbs, pressing down gently with your finger tips to ensure they are well coated.  Repeat with the remaining cutlets and then pop them on a plate and put them in the fridge while you prepare the rest of the ingredients.

 

Place the pumpkin and sweet potato in a steamer and steam for 10-15 minutes or until tender.  Transfer to a lined baking tray and mash roughly with a potato masher or fork.  Drizzle with a good lug of olive oil and a generous sprinkling of sea salt and pepper.  Place in the oven for 20 minutes or until golden.  If you prefer you can just boil until tender and mash in the normal method.

 

Place the tomatoes in another lined tray and stab each tomato with a sharp knife.  Scatter over the red onion and thyme and drizzle over the olive oil and balsamic vinegar.  Season and place in the oven for 15-20 minutes or until the tomatoes have started to blister.

 

Heat a large frypan and place enough oil in to cover the base of the pan.  Fry the cutlets on both sides for approximately 4 minutes or until golden, transfer to a lined tray and place in the bottom of the oven to keep warm.

 

To serve, divide the pumpkin and sweet potato smash into four portions and scoop out with an egg slide onto each plate.  Top with a couple of cutlets and then spoon over the tomatoes.  Spoon any juice from the tomato tray over the top and serve with steamed green beans or a green salad.

 

Share this:
 

Leave a Reply

Your email address will not be published. Required fields are marked *