Cut: leg Parmesan Lamb Schnitzel

This delicious lamb schnitzel with a hint of parmesan is the perfect dish for autum entertaining.

Ingredient	Description	1 Unit	4 Units	10 Units
Lamb Leg/ Topside/Knuckle/Silverside	6mm Thick Butterflied Steak	600g	2.4kg	6kg
Flour	Plain	70g	280g	700g
Egg Wash		150ml	600ml	1.5L
Breadcrumbs	Dried	100g	400g	1kg
Parmesan	Shredded	50g	200g	500g
Parsley	Finely Choppped	5g	20g	50g

BUTCHER - PREPARATION/METHOD

1. Lay lamb steaks flat on a board and flatten with meat mallet to 3mm thickness.

2. Combine breadcrumbs, parmesan and parsley. Place on a flat tray.

3. Toss lamb in flour to coat lightly.

4. Pass through egg wash.

5. Dip both sizes in a breadcrumb mixture pressing on firmly.

RETAIL PRESENTATION

Display on flat trays.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Heat 20ml of oil in a large frying pan over a moderately high heat.

2. Cook schnitzels for 2-3 minutes on each side until golden.

3. Drain on absorbent paper.

SERVING SUGGESTION

Serve two schnitzels per person with a salad and a wedge of fresh lemon.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Suitable to display all year round.