Breaded Lamb Cutlets,
Ingredients
- 12 lamb cutlets ⓘ
- 1 cup panko breadcrumbs, flakes (Japanese breadcrumbs you can use regular crumbs. I just love these as they come out more crisp than )
- 1/2 cup grated parmesan cheese ⓘ
- 1 1/2 tablespoons fresh basil, chopped fine ⓘ
- 1 1/2 tablespoons fresh parsley, chopped fine ⓘ
- 2 eggs, beaten lightly ⓘ
- flour ⓘ
- olive oil ⓘ
Instructions
- Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.
- Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.
- Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle.
- Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.
- I have allowed for three cutlets per person so make 16 if you want four per person.
- Serve with mash, roasted or boiled potato and vegetable.
Nutrition & Diet Analysis (per serving)
737
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).