3
25 min
Stuffed Cheesy Eggplant
Method
- In a bowl, combine the breadcrumbs, parsley and garlic. Pour in the melted butter and mix until crumbly in texture.
- Dust the lamb with flour.
- Lightly whisk the egg in a shallow bowl and dip each cutlet in egg and then into the crumb mixture, ensuring the cutlets are well coated.
- Pan-fry the cutlets in a non-stick pan over a medium heat for 3-4 minutes each side until crumbs are golden and crisp.
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.
- Cooking and baking
Unit Sizes: 500g
