Crumbed Lamb Cutlets
Crispy and tender, these Crumbed Lamb Cutlets are a show-stopping dish perfect for weeknight dinners or special occasions. Juicy lamb cutlets are coated in a golden breadcrumb crust infused with grated Parmesan and fresh parsley for a deliciously savory flavor. A quick flour, egg, and breadcrumb coating process ensures every bite is packed with crunch, while pan-frying in olive oil creates a beautiful golden finish. These cutlets are ready in just 35 minutes and pair perfectly with a squeeze of fresh lemon juice, a vibrant salad, or roasted vegetables. Whether you're looking to elevate your dinner table or impress guests, this recipe offers the perfect balance of ease and elegance.
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Recipe Information
Ingredients
- 8 pieces Lamb cutlets
- 0.5 cups Plain flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 4 tablespoons Olive oil
- 4 pieces Lemon wedges
Instructions
Prepare the lamb cutlets by removing any excess fat and setting them aside.
Place the plain flour on a large plate and lightly season it with salt and pepper.
In a shallow bowl, whisk the eggs with the milk until combined.
In another large plate or bowl, mix the breadcrumbs, grated Parmesan cheese, and chopped parsley.
Coat each lamb cutlet in the seasoned flour, shaking off the excess.
Dip the floured lamb cutlets into the egg mixture, ensuring they are evenly coated.
Press each cutlet into the breadcrumb mixture, ensuring an even coating on both sides. Gently press down to help the crumbs adhere.
Heat the olive oil in a large frying pan over medium heat.
Cook the crumbed lamb cutlets in batches for approximately 3-4 minutes on each side, or until golden brown and cooked to your liking.
Remove the cutlets from the pan and place them on a plate lined with paper towels to drain any excess oil.
Serve the crumbed lamb cutlets hot with lemon wedges on the side for squeezing. Pair them with a fresh salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 760 mg | 16% | |
*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.
