Crumbed cutlets with cauliflower purée (Post-natal)

Crumbed cutlets with cauliflower purée (Post-natal)

4.7 18 ratings

Prep. 30min

Total 40min

4 portions

Ingredients

Cauliflower purée

cauliflower broken into florets
500 g
butter
50 g
quark (see Tips)
70 g
sea salt to taste (see Tips)
ground black pepper to taste

Mountain pepperberry crumbed cutlets

sourdough bread torn into pieces
130 g
ground mountain pepperberry (see Tips)
2 tsp
sea salt (see Tips)
¼ tsp
spelt flour for coating
2 - 3 tbsp
egg
1
lamb cutlets
8
olive oil for shallow frying
4 - 5 tbsp
spinach pesto to serve (see Tips)

Difficulty

easy

Nutrition per 1 portion

Protein 23.5 g

Calories 2082.6 kJ / 495.9 kcal

Fat 33.6 g

Fibre 5.6 g

Carbohydrates 23 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Wholefood child 88 Recipes
Australia and New Zealand

You might also like...

Steamed fish with green mash

50min

John Dory with cauliflower couscous and corn purée (Mark Southon)

35min

Beef cheeks with vanilla carrot purée and thyme glazed carrots

7 h 25min

Silky sweet potato mash (Skinnymixers)

25min

Mushroom sauce

20min

Lamb cutlets with spinach and pea purée

40min

Duck breasts with orange ginger sauce, mashed potatoes and green beans

1 h 10min

Cauliflower mash

25min

Slow cooked beef with wasabi mash (Louise Keats)

29 h 45min

Lamb rack with port sauce and parsnip purée

1 h

Scallops with pea purée

25min

Pork fillet wrapped in prosciutto with barbecue butter

1 h 30min