Weeknight Lamb Cutlets with Cheesy Panko Crust

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Lamb Cutlets

Weeknight Lamb Cutlets with Cheesy Panko Crust and a One Pot Cheesy Chicken dish you wont be able to resist……….

Holland is a surprising country. I know it isn’t on the list of the most romantic places or a place you might sit on the beach all day, but even if you take Amsterdam out of the picture…..it’s a pretty interesting country to visit.  Those Dutchies have a great sense of humour and very open outlook on life. Recognition of same sex domestic partnerships has been recognised since 1998 and same sex marriage has been legal since 2001!  I have visited many many times and even spent 8 months working in Amsterdam years ago. I also worked in a small town an hour from Rotterdam called Zierikzee the historic province of Zeeland. There is a lot to see and experience and the view of flat green land with barns and cow’s grazing peacefully is something I will always remember. Cow’s and Holland do go hand in hand, it’s part of the image and symbolism of the Dutch ( don’t mention clogs and windmills- ok?). I think you maybe quite surprised to learn that Holland exports more cheese than any other country in the world. Cheese is as much a part of culture here as it is in that other cheese country a bit to the south ( France). In Holland even though there are many types of cheeses made, they specialize in hard and semi hard cheeses for snacking and very successfully for cooking.

When I was asked to do some recipes using Frico Landkass. I was happy to find myself back in the world of Dutch cheeses. They are so easy to eat and to cook with. Frico, the company producing Landkaas has been around since 1898, and still use some of the same recipes making just pure natural preservative free cheese.

Lamb Cutlets

Landkass literally translated means cheese of the land. This is a Dutch cheese made in the style of a Swiss Emmental cheese, using similar ingredients but maturing much faster. It’s a Cow’s milk cheese, and when made, bacteria are added to aid in the maturation process. The curd is formed into large 5-6 kg rounds and matured for around 4 weeks under conditions that allow the cheese to ripen and internally release gas, (as a result of that added bacteria). The gas produced creates holes within the cheese that give it that distinctive Swiss cheese appearance. Once mature and ready for sale it is coated in a wax. Cheese is a living breathing thing so this stops the cheese breathing and maturing further while helping prevent mould and drying out.

Lamb Cutlets

Some of the cheese is sliced into pieces and packaged so you don’t have to buy a whopping big chunk. Frico Landkaas is a distinctive cheese that is quite milky/ creamy, nutty and has a sweet after taste. I like it’s slightly lactic bite that softens into a nice sweet finish and this is what makes it so successful and versatile in cooking. The texture is ideal for sauces and melting of course. Picture a giant Ruben with melted Frico Landkaas.  I’ve come up with a couple of recipes that are pretty popular around headquarters at this week.

5.0 from 3 reviews
Weeknight Lamb Cutlets with Cheesy Panko Crust
 
My Kitchen Stories: 
Maincourse
Tender baby lamb cutlets also make a great fingerfood. Serve with drizzles of aged balsamic. This recipe makes enough for 12 or more cutlets.
Ingredients
You will need a largish frypan, a grill or broiler to crisp up the crust and a couple of side dishes to go with your cutlets.
  • 6 to 8 small lamb cutlets well trimmed or trim and slice a rack (as I did)
  • 50 ml olive oil
  • 125 gm (1/2 packet) Frico Landkaas Cheese- @Woolworths in Oz
  • 1 cup of Panko Crumbs
  • 2 Tablespoons seeded dijon mustard
  • 2 Tablespoons chopped parsley
  • 1 teaspoon chopped thyme
  • Salt and freshly ground pepper to season
Instructions
  1. Grate the cheese. Mix it with the crumbs, parsley mustard and thyme. Mix well and set aside
  2. Heat the frypan onto medium high. When hot add the olive oil and then the cutlets. Season each one with a little salt and pepper.
  3. Cook one side till starting to colour well. You will only need to cook the second side briefly as it will continue to cook under the grill.
  4. Turn the cutlets and leave till only just starting to colour. Turn all of the cutlets back over and put the more cooked side down onto the pan. Take enough of the stuffing to cover just the, meaty part of the cutlet in a nice thick ball.
  5. Put the pan or tray under the grill about 5 cm away till crispy and browning. If you have a fierce grill , then lower a little (the crumbs need to heat through and brown up- (no blackening ya hear?)
  6. **My cutlets were very small and delicate and cooked perfectly with this grilling method. If your cutlets are quite large, cook them just a minute or so longer, that's all they should need by the time the grill hits them and they rest for a minute after they are crunchy and grilled.
Notes
If you only have a small frypan or one that won't go under a grill, then transfer your cutlets to a grill proof tray.
Cook your cutlets in batches and then lay on the tray and coat with the crumbs before grilling.
Remember that the grill will keep cooking your cutlets so cook only briefly on the crumbed side
And here’s an extra recipe, just so you can use the other half of your cheese.

Lamb Cutlets

5.0 from 3 reviews
One Pot Cheesy Chicken
 
My Kitchen Stories: 
Maincourse
Now a favourite in our house this delicious one pot dish makes a quick weeknight dinner . Chicken breast is too lean for this recipe and will dry out. Use thigh fillet only.
Ingredients
You'll need a large fry pan or baking dish, a grill ( broiler)
  • 500 gm skinless thigh fillets ( approximately 4) cut into 4 pieces
  • 150 gm grated Frico Landkaas Cheese ( ½ packet)
  • 1 small onion sliced julienne
  • 1 cup of defrosted peas or sliced snow peas
  • 1 tablespoon dijon mustard
  • 1 clove of garlic
  • ½ cup thickened cream/ 125 ml
  • ¾ cup chicken stock/ 180 ml
  • ½ cup Panko crumbs
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 Tablespoon chopped thyme
Cooked Couscous or Quinoa to serve
Instructions
  1. Heat the frypan or shallow casserole and the add the oil and chicken. Season with a sprinkling of salt and pepper. Cook for several minutes turning to seal on all sides. The chicken doesn't need to be cooked through as it will continue cooking in the sauce later. Take the chicken out of the pan and set aside in a bowl.
  2. Add the onion and garlic to the pan and toss till softening and starting to get fragrant. Add the cream and the stock and bring up to the boil. Stir in half of the cheese. Bring back to the boil, Stir well and reduce the heat, then add the chicken and let the sauce simmer for several minutes, reducing a little on a medium to low heat. Stir occasionally. Check the chicken is done.
  3. Add the ( defrosted) peas or sliced snow peas on top. Then the remaining cheese and breadcrumbs.
  4. Put under the pan under the grill and leave till bubbling and hot and starting to go golden in colour. Serve with rice, couscous or quinoa. I like couscous because it only takes 5 minutes.
Lamb Cutlets

There were as lot of recipes I considered for this post. Maybe you could make some of them with Frico Landkaas

  • Roasted Brussels Sprouts with smoked bacon and Frico Landkaas
  • Chicken  Breast rolled and stuffed with  ham and Frico Landkaas
  • Corn and Frico Landkaas fritters
  • Macaroni and chipotle chilli with Frico Lankaas cheese
  • Frico Lankass cheese puffs
  • Frico Landkass and Corned Beef Ruben
  • Beef and Frico Lankaas meatballs with flatbread and dijon mayo
  • Veal escalopes with melted Frico Lankaas and baby capers

I could go on but for new flavours everyday, invite pure Dutch cheese to the table. The delicate, sweet nuttiness and savoury finish will help you craft delicious sandwiches, decadent toasties or impressive cheese and fruit boards.

This post was brought to you by Nuffnang and Frico Landkaas will be available exclusively in Woolworths stores

Ideas, opinions and recipes are all my own. My Kitchen Stories.

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