Lunch

Baked crumbed cutlets

Baked Crumbed CutletsAustralian Table
4
10M
20M
30M

Ingredients

Method

1.Preheat oven to 180°C. Line a baking pan with foil.
2.Dust cutlets and eggplant in flour, shaking off excess. Dip both in combined egg and milk.
3.Coat cutlets and eggplant with combined breadcrumbs, pine nuts and chives, pressing on firmly. Transfer to a plate and chill for 20 minutes.
4.Place 1 sage leaf on each cutlet and wrap each with 1 piece of prosciutto. Arrange cutlets and eggplant in prepared pan and spray with olive oil. Bake, 15-20 minutes, until golden and cooked. Serve.

Cutlets can be crumbed, then frozen for ready-to-cook dinners.

Note

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