Baked lamb schnitzel with celeriac slaw

Step 1

Preheat oven to 225oC. Place the lamb between 2 pieces of plastic wrap and flatten with a rolling pin until 1.5cm thick. Combine panko, rosemary and parmesan in a bowl. Place eggs in a second bowl and flour in a third bowl. Dust lamb in the flour, then dip in the egg and coat in the crumbs. Place on a baking paper-lined baking tray.

Step 2

Bake, turning halfway, for 20 minutes or until golden and cooked through.

Step 3

Meanwhile to make the slaw, combine the beans, celeriac, spinach, aioli and lemon juice in a bowl. Season and serve with the schnitzel and lemon wedges.