Crumbed Lamb Cutlets

5 from 23 votes

Enjoy the best lamb cutlets money can buy! With a crispy crumb and succulent tender meat these chops are perfectly delicious any night.

Prep Time14

Cook Time6

Total Time20

Course: Dinner

Cuisine: Western

Keyword: crumbed lamb chops, crumbed lamb cutlets

Servings:

Calories: 1201kcal

Author: Adrianne

Equipment

1 Small bowl
1 Mini whisk to combine the breadcrumb mixture
1 Paper towel
1 Chopping board
1 Kitchen Tongs
1 Large heavy based pan

Ingredients

1 cup panko breadcrumbs Note 1
⅓ cup pecorino romano cheese grated
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 cup plain flour
2 eggs whisked
8 lamb cutlets
½ cup/125ml olive oil

Instructions

Breadcrumb seasoning: gather the panko breadcrumbs, pecorino romano cheese, garlic powder, onion powder, paprika, dried parsley, salt, pepper and add them to a small bowl. Use a mini whisk to consistently combine them.
Lamb cutlets: remove the lamb cutlets from their packaging. Place them in a flat layer on a chopping board then use a folded piece of paper towel to pat each one dry. Then repeat for the other side.
Dredging: use 3 side plates and to the 1st one add the flour, the 2nd one the whisked eggs and the 3rd one the seasoned breadcrumb mixture. Working one cutlet at a time coat the lamb in the flour. Then dip it in the egg, shake off any excess then place it into the centre of the breadcrumb mixture and coat both sides. Then place the crumbed lamb cutlet onto a clean dry chopping board. Repeat till each cutlet is crumbed.
Oil: add the olive oil to a large heavy based pan. Place it on the stove and turn the element to high. Allow it to heat for around 3 minutes. Then take a spare breadcrumb from the chopping board and drop it into the oil. If it starts to sizzle, it is ready to go. If nothing happens, wait a little longer and then repeat the breadcrumb test. When the oil is hot enough use kitchen tongs to place each cutlet (you might need to work in 2 batches cooking 4 chops at a time) into the oil. Cook the 1st side for 3 minutes. Then use the tongs to flip the cutlets to the other side. Cook the 2nd side for 3 minutes also. Then use the tongs to remove the cooked cutlets and place them on a paper towel lined chopping board.
Serve: plate the crumbed lamb cutlets on plates with lemon wedges and yogurt sauce. Sprinkle chopped parsley over the top to garnish.

Notes

Note 1 - Panko breadcrumbs: you can use regular breadcrumbs in place of the panko breadcrumbs to the equivalent amount.
Note 2 - Portion size: the nutritional information will vary depending on how many cutlets you want to serve per person. Generally 2 is a good amount is also pairing with salads and or sides.

Nutrition