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How to make Crumbed cutlets with sweet potato chips and cheesy dip

Yield = 4
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 6 small sweet potatoes (kumara), unpeeled, scrubbed, cut into wedges
  • 80ml (1/3 cup) olive oil
  • 75g (1/2 cup) plain flour
  • 2 eggs
  • 2 teaspoons water
  • 50g (1 cup) panko breadcrumbs
  • 1 tablespoon dried Italian herbs
  • 8 lamb cutlets, French trimmed
  • 220g tub spreadable cream cheese
  • 60ml (1/4 cup) sweet chilli sauce
  • 2 tablespoons tomato sauce

Method

  • Step 1 Preheat oven to 200°C. Line 2 large baking trays with non-stick baking paper. Place the sweet potato, skin-side down, on 1 tray. drizzle over 2 tablespoons of oil. Season with salt and pepper. Roast for 40 minutes or until golden. Turn oven off. Cover the sweet potato with foil and leave in oven to keep warm.
  • Step 2 Meanwhile, place flour in a shallow bowl. season with salt and pepper. Whisk egg and water in a separate shallow bowl. Combine breadcrumbs and herbs in another bowl. Coat 1 lamb cutlet in the flour and shake off excess. Dip in egg, then in the breadcrumb mixture, pressing firmly to coat. place on remaining tray. Repeat with remaining lamb, flour, egg and breadcrumb mixture. Cover and place in the fridge for 30 minutes to chill.
  • Step 3 Combine the cream cheese, sweet chilli sauce and tomato sauce in a bowl.
  • Step 4 Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook half the lamb for 4 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining lamb. Serve with the chips and dip.