Breaded Lamb Cutlets can be served hot or cold so served cold they are great for picnics.  Serve them with a nice salad or with a selection of dips.  For a more interesting flavour the cutlets can be fried in oil infused with rosemary, avacado or you could use clarified butter.


12 lamb cutlets, Frenched

Breaded lamb cutlets

2 eggs, well beaten
½ cup flour
2 cups dry breadcrumbs or 3 cups fresh breadcrumbs
½ cup finely grated Parmesan cheese

Slices of  lemon or lime to garnish (optional)


Season the cutlets with salt and pepper

In 3 separate bowls place the eggs, flour and breadcrumbs .

Mix the cheese into the breadcrumbs.

Cover each cutlet with the flour shaking off any excess then dip in the beaten egg and cover with breadcrumbs.

Heat enough oil to cover the base of a large frying pan to about 0.5cm deep.

Fry the cutlets for 3-4 minutes on each side, turning only once – it is best to do just a few at a time and you can add more oil if necessary.

Drain on kitchen paper serve hot or cold garnished with slices of lime or lemon.

Works well with Sun-dried Tomato Dip


Related Posts:

{September 7, 2011} {Tags: , , , , }