Parmesan Crusted Lamb Cutlets
Crispy, indulgent, and packed with bold Mediterranean flavors, these Parmesan Crusted Lamb Cutlets are the perfect centerpiece for an elegant dinner or a special occasion. Tender lamb cutlets are coated in a golden, herb-infused crust made from panko breadcrumbs, finely grated Parmesan cheese, fresh parsley, and fragrant rosemary, ensuring every bite is irresistibly crunchy and flavorful. A quick sear in olive oil locks in the juices, while a brief oven bake achieves the perfect level of doneness. Easy to prepare in just 35 minutes, this recipe is both weeknight-friendly and impressive enough for guests. Serve these succulent cutlets with a squeeze of fresh lemon for a zesty finish that complements their rich, savory flavors. Perfect for lamb lovers and those looking to elevate their protein game, this dish promises to be a table favorite.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 8 pieces Lamb cutlets
- 100 grams Parmesan cheese, finely grated
- 100 grams Breadcrumbs (preferably panko)
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Fresh rosemary, finely chopped
- 2 tablespoons Olive oil
- 2 pieces Eggs
- 100 grams Plain flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 pieces Lemon wedges, for serving
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Place the flour in a shallow dish and season with salt and black pepper. In a second shallow dish, beat the eggs lightly. In a third dish, mix the breadcrumbs, Parmesan cheese, parsley, and rosemary.
Pat the lamb cutlets dry with paper towels to ensure the coating sticks properly.
One at a time, dredge each lamb cutlet in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs and let the excess drip off. Finally, coat it generously with the Parmesan breadcrumb mixture, pressing it on to adhere well.
Heat the olive oil in a large skillet over medium-high heat. Sear the lamb cutlets in batches, cooking for 1-2 minutes on each side or until golden and crisp. Do not overcrowd the pan.
Transfer the seared cutlets to the prepared baking tray and place them in the oven. Bake for 8-10 minutes for medium doneness or longer for your preferred level of doneness.
Remove the lamb cutlets from the oven and let them rest for 5 minutes before serving.
Serve hot with lemon wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.4 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 389 mg | 30% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 917 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.
