Baked crumbed cutlets

Give your crumbed lamb cutlets a healthy twist by oven baking them alongside tasty cherry tomatoes and mushrooms.

  • 30 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Baked crumbed cutlets
  • 8 lamb cutlets, trimmed
  • 1/4 cup seasoned flour
  • 1/4 cup milk
  • 1 egg
  • 1 cup dry or fresh breadcrumbs
  • 1/4 cup pine nuts, chopped
  • 1/4 cup grated parmesan
  • 1 tablespoon snipped chives
  • 8 sage leaves
  • 4 slices prosciutto, halved lengthways
  • 250 gram punnet cherry tomatoes, halved
  • 200 gram cup mushrooms, trimmed
  • steamed green beans, to serve


Baked crumbed cutlets
  • 1
    Preheat oven to moderate, 180°C. Line a baking dish with foil.
  • 2
    Dust cutlets lightly in flour, shaking off excess. Dip into combined milk and egg.
  • 3
    On a plate, combine breadcrumbs with nuts, parmesan and chives. Coat cutlets, making sure to press crumb mix on firmly.
  • 4
    Place a sage leaf on each cutlet and wrap each with a strip of prosciutto. Arrange cutlets, tomatoes and mushrooms in dish. Spray with oil and season to taste.
  • 5
    Bake for 15-20 minutes, until cutlets are golden and cooked through. Serve with green beans.


Nuts can be omitted. Cutlets can be frozen alter crumbing You can also cook the cutlets in a lightly oiled pan.

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