Saturday, June 6, 2015

Lamb Schnitzel Sandwiches With Chunky Apple And Onion Chutney

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins


  • 2 tablespoons butter
  • 1 sweet onion, finely chopped
  • 5 apples, such as fuji, honey crisp, peeled and chopped
  • 1 stick cinnamon
  • 2 fresh bay leaves
  • salt, to taste
  • pepper, to taste
  • freshly grated nutmeg, to taste
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • 1 fluid ounce calvados or 1 fluid ounce apple brandy
  • 1 1/2 lbs boneless lamb loin chops, 1/4-inch thick, slightly pounded or 1 1/2 lbs chicken breasts, cutlets
  • salt, to taste
  • pepper, to taste
  • flour, for dredging
  • 3 large eggs
  • 1/4 cup half-and-half cream or 1/4 cup milk
  • 2 cups breadcrumbs
  • freshly grated nutmeg, to taste
  • handful parsley, finely chopped
  • vegetable oil, for frying
  • lemon wedge
  • 4 ciabatta rolls
  • 1 cup extra sharp cheddar cheese


  • 1 melt butter in saucepan over medium to medium-high heat and add onions and apples, cinnamon, bay, salt, pepper, a light sprinkle of nutmeg, sugar and lemon juice. cook to sauce-like consistency stirring occasionally 20-25 minutes, douse with liquor.
  • 2 season lamb (or chicken) with salt and pepper and coat with flour, egg beaten with milk and breadcrumbs seasoned with nutmeg and parsley. shallow fry the cutlets in a thin layer of vegetable oil until crispy and golden. squeeze lemon juice over top of cutlets just before you're ready to build the sandwiches.
  • 3 lightly toast the rolls under a broiler then divide the cutlets over the top of the toasted roll. spoon some apple-onion mixture over the top of the cutlets then top with shredded cheese and broil until cheese is melted.
  • 4 serve with oil and vinegar slaw salad.

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