Crumbed Lamb Cutlets Australia
Treat your taste buds to the irresistible charm of Australian-style Crumbed Lamb Cutlets, a classic dish that combines tender, juicy lamb with a delightfully crispy coating. This recipe takes humble lamb cutlets to the next level by encasing them in a golden-brown breadcrumb mixture infused with fresh parsley, Parmesan cheese, and a touch of garlic powder for a burst of flavor in every bite. Perfectly pan-fried to achieve a satisfying crunch, these cutlets are surprisingly easy to prepare, thanks to a simple breading technique and versatile cooking process. Ideal for dinner parties, family meals, or a special weeknight treat, serve these crumbed lamb cutlets with your favorite sides like creamy mashed potatoes, steamed vegetables, or a refreshing green salad for a well-rounded, crowd-pleasing feast. Keywords: crumbed lamb cutlets, Australian lamb recipes, crispy lamb cutlets, lamb cutlet dinner, breaded lamb chops, easy lamb recipes.
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Recipe Information
Ingredients
- 8 pieces Lamb cutlets
- 0.5 cups Plain flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 2 tablespoons Fresh parsley (chopped)
- 0.25 cups Parmesan cheese (grated)
- 0.5 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Vegetable oil
Instructions
Trim any excess fat from the lamb cutlets and lightly season them with salt and pepper on both sides.
Set up a breading station with three shallow bowls. In the first bowl, add the plain flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine breadcrumbs, chopped parsley, grated Parmesan cheese, garlic powder, salt, and black pepper.
Dredge each lamb cutlet in the plain flour, ensuring it's evenly coated. Shake off any excess flour.
Dip the floured cutlet into the egg mixture, making sure it is fully coated.
Press the cutlet into the breadcrumb mixture, covering both sides and pressing firmly so the crumbs adhere. Repeat with all cutlets and place them on a tray.
Heat the vegetable oil in a large frying pan over medium heat. The oil should be hot but not smoking.
Cook the lamb cutlets in batches to avoid overcrowding the pan. Fry each cutlet for 3-4 minutes on one side, then flip and cook for another 3-4 minutes, until golden brown and cooked to your desired doneness.
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve the crumbed lamb cutlets hot with your favorite sides, such as mashed potatoes, steamed vegetables, or a crisp green salad.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 236 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 671 mg | 14% | |
*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.
