Breaded Lamb Cutlets
Crispy, golden, and full of flavor, these Breaded Lamb Cutlets are a gourmet twist on a classic dish that’s sure to elevate your dinner table. Tender lamb cutlets are coated in a perfectly seasoned breading made with panko breadcrumbs, fresh parsley, and a touch of Parmesan cheese, delivering an irresistible crunch in every bite. This recipe combines simple, pantry-friendly ingredients like flour, eggs, and milk to create a flawless breading process, while a quick pan-fry in vegetable oil ensures a crisp exterior and juicy, flavorful interior. Ready in just 35 minutes, these delectable cutlets are ideal for a quick weeknight dinner or an impressive meal for entertaining. Serve them with a squeeze of lemon for a zesty finish and pair with a fresh salad or roasted vegetables. Whether you’re cooking for family or guests, these breaded lamb cutlets are a show-stopping choice. Keywords: breaded lamb cutlets, crispy lamb recipe, breaded lamb chops, fried lamb cutlets, weeknight lamb recipe.
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Recipe Information
Ingredients
- 8 pieces Lamb cutlets
- 100 grams Plain flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 150 grams Breadcrumbs (panko or regular)
- 2 tablespoons Fresh parsley (chopped)
- 50 grams Parmesan cheese (grated)
- 100 milliliters Vegetable oil
- 4 pieces Lemon wedges (for serving)
Instructions
Prepare a breading station with three separate shallow bowls: in the first, combine the flour, salt, and black pepper; in the second, whisk together the eggs and milk; in the third, mix the breadcrumbs, parsley, and Parmesan cheese.
Pat the lamb cutlets dry with a paper towel and trim any excess fat.
Dredge each lamb cutlet first in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off, and finally coat it thoroughly in the breadcrumb mixture.
Place the breaded lamb cutlets on a plate or tray and let them rest for 5-10 minutes to allow the coating to adhere properly.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Cook the lamb cutlets in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked to your desired doneness. Remove and drain on a plate lined with paper towels.
Serve the breaded lamb cutlets immediately with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.6 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 259 mg | 20% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
