Parmesan-crumbed lamb cutlets

You can add grated lemon rind to the parmesan crumbs to add extra zest to these lamb cutlets if you like.

  • 30 mins cooking
  • Serves 4
  • Print


Parmesan-crumbed lamb cutlets
  • 1/3 cup (50g) plain (all-purpose) flour
  • 12 lamb cutlets (900g)
  • 2 eggs
  • 2 tablespoon milk
  • 1 clove garlic, crushed
  • 1/2 cup (35g) stale breadcrumbs
  • 1/2 cup (50g) packaged breadcrumbs
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1 tablespoon finely chopped fresh oregano
  • 2 tablespoon olive oil


Parmesan-crumbed lamb cutlets
  • 1
    Place flour in plastic bag. Add lamb; toss to coat lamb all over, shake off excess flour.
  • 2
    Combine eggs, milk and garlic in medium shallow bowl; combine breadcrumbs, cheese and oregano in another medium shallow bowl. Dip lamb, one at a time, into egg mixture, then in breadcrumb mixture.
  • 3
    Heat oil in large non-stick frying pan; cook lamb, in batches, until browned both sides and cooked as desired. Sprinkle with fresh whole oregano leaves, if you like.


Serve with mashed potatoes.

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