Breaded lamb cutlet with sweet and sour pointed cabbage

Name: Breaded lamb cutlet with sweet and sour pointed cabbage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 small lamb chops (about 60 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75–100 g Panko (Japanese bread flakes); 3 TABLESPOONS hulled sesame seed; 2 Eggs (size M); 4 TABLESPOONS Flour; 250 g Basmati Rice; 1 (approx. 900 g) Head pointed cabbage; 1 red onion; 7 TABLESPOONS Oil; 3 TABLESPOONS Chilli sauce for chicken; 3 Stem(s) Coriander

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

12 small lamb chops (about 60 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
75–100 g Panko (Japanese bread flakes)
3 TABLESPOONS hulled sesame seed
2 Eggs (size M)
4 TABLESPOONS Flour
250 g Basmati Rice
1 (approx. 900 g) Head pointed cabbage
1 red onion
7 TABLESPOONS Oil
3 TABLESPOONS Chilli sauce for chicken
3 Stem(s) Coriander

Directions

1
Wash the meat and dab dry. Season with salt and pepper. Mix sesame and panko. Whisk eggs. Turn each cutlet first in flour, then in egg and finally in Panko. Prepare rice in boiling salted water according to package instructions
2
Meanwhile clean and wash the pointed cabbage and cut it into large pieces from the stalk. Peel and halve the onion and cut into fine strips. Heat 1 tablespoon of oil in a frying pan. Sauté the onion for about 3 minutes. Add the pointed cabbage and sauté for 5-8 minutes while turning. Add chilli sauce and season to taste with salt and pepper. Wash the coriander, shake dry and pluck the leaves from the stalks.
3
Heat 4 tablespoons of oil in a large frying pan. Fry 6 chops on each side for about 3 minutes until golden brown, remove. Add 2 tablespoons of oil to the frying oil and fry the remaining chops in the same way. Arrange pointed cabbage and meat on plates. Garnish with coriander. Add rice in a bowl