Coriander Crumbed Lamb Cutlets
Bring bold flavor and irresistible texture to your dinner table with these Coriander Crumbed Lamb Cutlets—a showstopping dish that’s simple enough for weeknights yet elegant enough for special occasions. Each tender lamb cutlet is coated in a flavorful crust made from golden breadcrumbs, freshly chopped coriander, Parmesan cheese, and a hint of garlic, delivering a delightful crunch with every bite. A quick pan-fry locks in the lamb's juicy goodness while creating a beautifully crisp exterior. Serve them hot with a sprinkle of fresh parsley and a squeeze of zesty lemon for a bright, citrusy finish. Perfect for entertaining or a gourmet meal at home, this recipe is ready in just 35 minutes and pairs wonderfully with a fresh salad or roasted vegetables. Make these breaded lamb cutlets your next culinary masterpiece!
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Recipe Information
Ingredients
- 8 pieces Lamb cutlets
- 1.5 cups Breadcrumbs
- 0.5 cups Fresh coriander (cilantro) leaves, finely chopped
- 0.25 cups Grated Parmesan cheese
- 2 cloves Garlic cloves, minced
- 0.5 cups Plain flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Olive oil for frying
- 4 pieces Lemon wedges for serving (optional)
- 2 tablespoons Fresh parsley for garnish (optional)
Instructions
Trim any excess fat from the lamb cutlets and ensure they are clean and ready to cook.
In a shallow bowl, combine the breadcrumbs, chopped coriander, grated Parmesan, and minced garlic. Mix well.
In another shallow bowl, add the plain flour, salt, and black pepper. Stir to combine.
In a third bowl, whisk the eggs with the milk until smooth.
Take each lamb cutlet and coat it in the flour mixture, ensuring an even layer. Shake off any excess flour.
Dip the floured lamb cutlet into the egg mixture, allowing any excess to drip off.
Press the lamb cutlet into the breadcrumb mixture, coating it thoroughly on all sides. Repeat for all cutlets.
Heat the olive oil in a large frying pan over medium heat. Ensure the oil is hot before adding the lamb cutlets.
Fry the cutlets in batches, cooking for 3-4 minutes on each side until golden brown and cooked to your preferred level of doneness.
Remove the cutlets from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Serve the crumbed lamb cutlets immediately, garnished with fresh parsley and accompanied by lemon wedges for added zest.
Nutrition Facts
Calories |
4189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.1 g | 371% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 5995 mg | 261% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 15.4 g | ||
| Protein | 214.0 g | 428% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 596 mg | 46% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2872 mg | 61% | |
*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.
