Recipe: Parmesan-Crumbed Cutlets to Zhoosh up Any Summer Barbeque

Summer in Australia means sunshine and smoking barbeques, with a cooling cocktail to match. This recipe, created by Il Lido head chef Roberto Zampogna, is a parmesan-crumbed take on the lamb cutlet with a refreshing, Italian-inspired salsa verde on the side.

In true antipasto style, it’s an easy snack ideal for a sun-soaked afternoon surrounded by friends – preferably with a barbeque, cocktail and the water close by. It’s also perfect for sharing around, and can easily be multiplied to serve more people.

Parmesan-crumbed lamb cutlets

Serves 2
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients

2 lamb cutlets
100g sourdough crumbs (approx. 1 generous slice of sourdough)
20g Grana Padano (parmesan) cheese
50ml clarified butter

For the salsa verde:
50g parsley
25g oregano
5g mint
1 clove garlic
80ml olive oil
10ml sherry vinegar

Method

Using a sharp knife, carefully remove the excess fat from the lamb cutlets, leaving the bone clean. Arrange your cutlets on a plate, lightly season, and leave to rest on a paper towel. Place the sourdough in the oven at 180˚C for approximately 10 minutes to dry out. Once your breadcrumbs have cooled to room temperature, add them to a food processor with the cheese and parsley. Mix until smooth, then add salt and pepper to taste. Dip your lamb cutlets in clarified butter, then press them onto the parmesan crumb until well covered.

For the salsa verde, mix all the ingredients in a blender and blitz until smooth. Season to taste.

Cook the lamb cutlets on the flat plate of the barbeque to your liking for approximately three minutes on each side. Plate up with salsa verde on the side and an Aperol Spritz in hand.