Lamb Schnitzel With Creamed Leeks

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• 1 leek, thinly sliced
• 1/4 cup cream, thickened
• 1/4 cup chicken stock, campbell's if possible (liquid)
• 1 teaspoon whole grain mustard
• 1 cup breadcrumbs, dried
• 1 tablespoon parsley, flat leaf and chopped
• 1 tablespoon sage, finely chopped
• 2 teaspoons oregano, finely chopped
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 500 g lamb schnitzels
• 6 sage leaves

Recipe

• 1 place leek, cream and stock in a medium saucepan, bring to the boil, reduce heat and simmer for about 5 minutes or until thickened. stir through mustard and season with salt and pepper.
• 2 meanwhile, combine the breadcrumbs, herbs and s & p in a shallow bowl. place flour onto a plate. whisk eggs and milk together in a shallow bowl.
• 3 dip lamb into flour shake off excess. then dip lamb into the egg and then coat with the breadcrumb mixture.
• 4 heat a little oil in a frying pan over medium heat, add lamb and cook for about 3 minutes each side or until cooked through. remove from pan and rest for 5 minutes.
• 5 wipe the pan clean. heat a little more oil in the hot pan, add the sage leaves and cook 2 -3 minutes or until crisp.
• 6 spoon creamed leek onto plate, top with lamb schnitzel and crispy sage leaves.