Crispy Crumb-Crusted Lamb Cutlets
Ingredients
- • 8 item lamb cutlets
- • 100 g all-purpose flour
- • 2 item eggs
- • 200 g breadcrumbs
- • 50 g parmesan cheese, grated
- • 15 ml fresh rosemary, chopped
- • 5 ml garlic powder
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 60 ml olive oil
- • 4 item lemon wedges for serving
Instructions
- 1
Pat the lamb cutlets dry with paper towels and season both sides with salt and pepper.
- 2
Set up three shallow dishes: place flour in the first dish, beat eggs in the second dish, and combine breadcrumbs, parmesan cheese, chopped rosemary, and garlic powder in the third dish.
- 3
Dredge each lamb cutlet in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure the crumbs adhere well.
- 4
Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- 5
Working in batches if necessary, carefully place the crumbed cutlets in the hot oil and cook for 3-4 minutes on each side until golden brown and crispy. The internal temperature should reach 145°F (63°C) for medium-rare.
- 6
Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.
- 7
Let the cutlets rest for 3-5 minutes before serving to allow the juices to redistribute.
- 8
Serve immediately with lemon wedges on the side for squeezing over the cutlets.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These golden-crusted lamb cutlets are my go-to for impressing dinner guests without the stress. The parmesan-rosemary coating creates an irresistible crunch that perfectly complements the tender lamb - serve with a simple salad and those lemon wedges for a restaurant-worthy meal at home."
