Crumbed Lamb Cutlets by Olivia Dyer & Bridy Fulvio

Dietary Guidelines: , , , , ,

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Serves

6

Ingredients

  • 12 lamb cutlets
  • ¼ cup White Wings Organic gluten-free plain flour
  • 2 eggs, beaten
  • 2 cups Casalare rice crumbs
  • 1 tablespoon Crisco sunflower oil, for frying

Method

  1. Cover cutlets in plain flour, then dip them into the egg, and then the rice crumbs. Refrigerate for 1 hour on greaseproof paper.
  2. Place the oil in a fry pan and heat to medium. Add the cutlets to pan and cook until golden brown, then serve.

RECIPE NOTES

Diabetic Friendly: Oven bake or cook in a non-stick frypan with a light spray of oil.  Serve with dry roasted zucchini, capsicum, carrot.

Low Fat: Oven bake or cook in a non-stick frypan with no oil.

Toddler Friendly: Oven bake or cook in a non-stick frypan with no oil.

Nutritional Analysis

Per serve: fat 13.3 g, saturated fat 4.5 g, protein 24.6 g,  carbohydrate 50.8 g, sodium 89 mg, energy 1802 kJ (431 Cal),  Gi high

Low to No AdditivesRecipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.

Click here to find out how to purchase this book

Click here to read Olivia & Bridy’s article on Food Additives

Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions

Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names

 

 

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.