Baked Lamb Cutlets

10 ingredients
3 steps

Ingredients

  • 8 None lamb cutlets, trimmed
  • 1 None small eggplant, sliced
  • 1/2 cup all-purpose flour, seasoned
  • 1 None large egg
  • 1/4 cup milk
  • 1 1/2 cups dried breadcrumbs
  • 2/3 cup pine nuts, chopped
  • 1 tbsp snipped fresh chives
  • 8 None fresh sage leaves
  • 8 slices prosciutto

Directions

  1. 1
    Preheat oven to 350°F. Line a roasting pan with foil.
  2. 2
    Dust lamb cutlets and eggplant in flour, shaking off excess. Whisk together egg and milk. Combine breadcrumbs, pine nuts and chives. Dip lamb and eggplant in egg mixture then coat in breadcrumb mixture, pressing on firmly. Transfer to a plate and chill for 20 mins.
  3. 3
    Place a sage leaf on each cutlet then wrap in prosciutto. Arrange cutlets and eggplant in prepared pan and lightly coat with olive oil. Bake for 15-20 mins, until golden and cooked to your liking.

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