Crumbed Lamb Cutlets

5 from 2 votes

These golden, crispy crumbed lamb cutlets are an Aussie favourite that’s perfect for your Easter table. Juicy, tender lamb is coated in a flavour-packed breadcrumbs, then fried to perfection for the ultimate crunch. Whether served with potatoes, salad, or roasted veg, this crowd-pleasing dish is sure to impress family and friends on any special occasion.

Prep Time15

Cook Time5

Course: dinner

Cuisine: Australian

Servings:

Author: Daen Lia

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

Imperial (US) - Metric

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 1/2 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