Dukkah-crumbed lamb cutlets

    30 minutes

    Dukkah is a Middle Eastern spice and nut blend, find it in the spice aisle at the supermarket. I use the blend that uses pistachio nuts. Using a combination of fresh and packaged breadcrumbs when crumbing helps give the coating extra crunch. Use day old crusty bread to make the fresh breadcrumbs.

    3 people made this

    Serves: 4 

    • 1 egg
    • 1/3 cup milk
    • 1 cup (100g) packaged multigrain breadcrumbs
    • 1 cup (70g) fresh breadcrumbs
    • 1/4 cup dukkah
    • 1/3 cup plain flour
    • salt and pepper
    • 12 French-trimmed lamb cutlets
    • vegetable oil, for shallow frying
    • 1 lemon, cut into wedges

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Whisk the egg and milk in a shallow bowl until combined. Combine both the breadcrumbs and the dukkah on a plate.
    2. Place the flour in a snaplock bag. Season with salt and pepper. Add the lamb cutlets and shake to coat the lamb in the flour.
    3. Working one at a time, dip the cutlets in the egg mixture and then toss in the breadcrumb mixture to coat.
    4. Pour oil into a large frying pan to about 5cm depth. Heat over medium-high heat. Shallow-fry the cutlets for 3-4 minutes each side or until cooked to your liking. Serve the cutlets with the lemon wedges.

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