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Crumbed lamb cutlets


  • 10 (500g) lamb cutlets, trimmed (see note)
  • 1 cup fresh breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 1 tablespoon finely grated parmesan cheese
  • 1/4 cup plain flour
  • 1 egg
  • Vegetable oil, for shallow frying
  • Salad leaves, to serve


  1. Step 1 - Using your hand, gently flatten meat on each cutlet.
  2. Step 2 - Combine breadcrumbs, parsley and cheese on a plate. Place flour on a plate. Whisk egg in a shallow bowl.
  3. Step 3 - Coat 1 cutlet in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining cutlets, flour, egg and breadcrumb mixture. Cover with plastic wrap. Refrigerate for 20 minutes.
  4. Step 4 - Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook cutlets, in batches, for 3 minutes each side for medium or until cooked to your liking. Place on a plate lined with paper towel. Serve cutlets with salad leaves.

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