Crumbed Lamb Cutlets
Mar 26, 2024, Updated Apr 01, 2025
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Easter means something significant for Australians: it’s often the last weekend of warmer weather, and it's the perfect time to make these crumbed lamb cutlets. This dish was one of my childhood favourites; my mum always cooked the tender, juicy lamb and crispy golden breadcrumb coating to perfection. With a few simple ingredients and 15 minutes of prep time, you'll be able to enjoy these cutlets in no time!
Love lamb recipes for Easter dinner? I highly recommend trying these honey garlic butter lamb cutlets and this mouthwatering garlicky slow cooked lamb shoulder.
I love developing recipes for classic Aussie dishes, and these crumbed lamb cutlets are no exception! When I was growing up, lamb cutlets were a family favourite.
I always wondered why my mum’s crumbed lamb cutlets were better than any other ones that I’d had--and then I realized it was the herb breadcrumbs! I've incorporated her secrets into my recipe so you can recreate it at home. These breadcrumbs also work wonders on breaded pork cutlets, crispy crumbed chicken, and veal cotoletta or cotoletta alla Milanese. Once you try them, you’ll never go back to store-bought.
Ingredients
Wondering what key ingredients you need to make these crumbed lamb cutlets at home? Fortunately, nothing fancy is required.
- Lamb Cutlets: You'll need 24 lamb cutlets for this recipe. Of course, I use Australian lamb, which you can usually find imported to other countries as well.
- Breadcrumbs: I’ve used breadcrumbs in so many of my recipes; they add such a great texture! I recommend using cheap white bread to make your own breadcrumbs. Store bought breadcrumbs are usually so fine that they become more of a powder, and often become a soggy mess or fall apart as soon as they hit the pan.
- Herbs: The use of herbs in this recipe make the breadcrumbs a bright green colour! I use a whole bunch of parsley for that freshness and colour, and just a touch of rosemary because lamb and rosemary are a match made in heaven.
See recipe card for full information on ingredients and quantities.
Variations
- Herbs: Don't have parsley or rosemary on hand? Experiment with other herbs like thyme or oregano to come up with a new flavour.
- Spices: Add paprika or chili flakes to the crumb mixture for a spicy kick.
- Breadcrumbs: Replace breadcrumbs with crushed cornflakes or panko for extra crunch.
- Gluten Free: Use gluten free bread and a gluten free flour substitute. Get more ideas for gluten free breading for a list of flour/breadcrumb substitutes.
- Protein: Use chicken tenders or pork cutlets instead of lamb.
How to Make Crumbed Lamb Cutlets
- Whip up an egg wash by beating the eggs well with a fork, then prep the flour breading station by combining the flour and spices. Set aside.
- Blitz the bread, parsley, and rosemary in a blender or food processor until the crumbs are chunky and the herbs have been mixed in.
- Pound the lamb cutlets with a meat mallet until they're about 2 cm thick. Coat each cutlet in the flour, then the egg wash, and then finally in the herbed breadcrumbs. Press the crumbs onto the meat to ensure they stick.
- Pour olive oil to 2-3 cm depth in a skillet, then set over medium heat and heat until a wooden skewer bubbles when inserted in the oil. Turn the heat down to medium-low and fry the cutlets for 3 minutes on one side and 2 ½ minutes on the other. Drain on a cooling rack.
- Allow the cutlets to rest for 5 minutes before serving or slicing. Enjoy them hot, crispy, and fresh with a side of a dipping sauce if desired!
Recipe FAQs
Lamb cutlets and lamb chops both come from the ribs of a lamb, but are different in shape and size. Lamb cutlets are generally a smaller, more delicate cut. They consist of individual rib bones with the meat attached, often frenched (trimmed to expose the bone) for a more elegant appearance. Lamb chops, however, are larger and can refer to a variety of cuts, such as rib chops (which are similar to cutlets but not always frenched), loin chops (which resemble mini T-bone steaks), and shoulder chops, which contain more connective tissue and are better suited to slow cooking.
The best way to cook crumbed lamb cutlets is to shallow-fry them in a pan in hot oil until they're browned and crispy. But first, you'll need to coat them in flour, then beaten egg, and finally pressing on the herbed breadcrumbs to give them an even coating. Heat 2-3 cm of oil in a frying pan over medium-high heat, then cook the cutlets for 3 minutes or so on each side, or until the breadcrumbs turn golden and the meat is cooked to your liking. Let them rest for 10 minutes or so on a wire rack before serving.
Yes, you can! Crumb the cutlet, bread it, and then individually wrap them in plastic wrap and store in the freezer for up to 2 months.
When you are ready to cook them, simply take out of the freezer and leave to defrost before frying. The breadcrumb will hold its shape and be just as delicious when cooked fresh!
Serve
There are limitless options that go perfectly with these crumbed lamb cutlets! Rainbow antipasto pasta salad, these Greek lemon potatoes, and garlic confit and rosemary focaccia are delicious sides. I recommend serving the lamb with a delicious tangy yoghurt sauce or sweet chilli dipping sauce (my personal favourite), as they go beautifully with the meat.
Expert Tips
- If you are using a small blender, you will need to pulse the breadcrumbs and herbs in batches.
- The breadcrumbs can be made in a large batch in advance! They keep for a few days in an airtight container or bag in the fridge, or can be frozen.
- It’s best to cook one lamb cutlet as a test to make sure your cook time and oil temperature is accurate before doing the remainder of the batch.
- If you are not eating all of the lamb cutlets straight away, individually wrap the remaining uncooked cutlets in plastic wrap and freeze for up to 2 months.
Other Dinner Recipes You'll Love
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Crumbed Lamb Cutlets
Ingredients
- 1.4 lb white sandwich loaf, sliced
- 24 lamb cutlets
- 4 eggs
- 4 garlic cloves, crushed
- 1 bunch fresh parsley, roughly chopped
- 1 tablespoon fresh rosemary, roughly chopped
- 1 cup all-purpose flour
- 1 cup olive oil
Instructions
- Drying Bread: Lay the bread slices on a baking tray and leave to dry out overnight. Old, stale bread will give you the crispiest breadcrumbs.
- Pounding Meat: The next day, place several lamb cutlets at a time between two pieces of plastic wrap. Using the smooth side of a meat mallet, pound the cutlets from the centre outwards, avoiding the bone, until the cutlet is roughly 2cm thick and has an even thickness throughout. This step is to ensure the lamb cooks at an even rate. Season both sides of the cutlets with salt and pepper.
- Egg Wash: Make the egg wash by whisking the eggs and garlic in a wide, shallow bowl, then set it aside. This will give the garlic time to release its flavour into the eggs.
- Breadcrumbs: Place the bread, parsley, and rosemary in a food processor or blender and pulse until the bread is still quite chunky and the herbs have been mixed through. You want plenty of chunky, crusty parts to make the breadcrumb extra special. Pour the breadcrumbs into a large bowl.
- Flour Mixture: Pour the flour into another wide, shallow bowl, and season it with salt and pepper. Whisk until combined.
- Dredging: Dredge each lamb cutlet by evenly coating it in flour, then egg wash, then the breadcrumbs. Apply pressure with your hands to ensure the breadcrumbs are evenly coated, then place the cutlet onto a clean plate. Repeat with the remaining cutlets.
- Heating Oil: Pour olive oil into a large frying pan to 2-3 cm depth, then set over medium-high heat. The olive oil is hot enough when a wooden skewer dipped into the oil has bubbles forming around it.
- Cooking: Once the oil is hot enough, turn the heat down to medium-low and fry 1-2 cutlets at a time. Cook for 3 minutes on one side, and then 2 ½ minutes on the other, or until they are golden and crispy. Place lamb cutlets on a cooling rack so the oil can drip off and the bottom does not get soggy, then repeat with the remaining pieces.
- Serving: Leave the cutlets to rest for 5 minutes before slicing them. Serve immediately with your favourite sides and dipping sauces.
Video
Notes
- If you are using a small blender, you will need to pulse the breadcrumbs and herbs in batches.
- The breadcrumbs can be made in a large batch in advance! They keep for a few days in an airtight container or bag in the fridge, or can be frozen.
- It’s best to cook one lamb cutlet as a test to make sure your cook time and oil temperature is accurate before doing the remainder of the batch.
- If you are not eating all of the lamb cutlets straight away, individually wrap the remaining uncooked cutlets in plastic wrap and freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
These lamb cutlets are beautiful! The herbs and fresh breadcrumbs would add a lovely flavour and texture. Lamb is one of my favourite meats, so I'd love to give this recipe a try!
Absolutely delicious. I just came back from abroad (I'm American) and got addicted to the taste of lamb on my travels. This dish totally satisfied my cravings.
Quick note though: I only made 10 cutlets and that was more than enough for 3 people so 24 cutlets seems a bit excessive for 4. Also flour is not listed as an ingredient in the list but you do need it.
I am so glad you liked them! Flour is listed in the recipe list. Perhaps you just missed it! Thanks for the feedback around the serving size. I will update that!