This homely, old-fashioned way to serve lamb can be a gourmet treat if the meat is top quality and carefully trimmed, homemade fresh crumbs are used for the coating, and care is taken with cooking the cutlets.
2 people made this
12 lamb cutlets
1/2 cup plain flour
freshly ground black pepper
2 tablespoons milk
3 cups soft breadcrumbs
Oil, for shallow-frying
Directions Preparation:20min › Cook:35min › Extra time:15min › Ready in:1hour10min
Trim any excess fat from the lamb cutlets.
Add salt and pepper to the flour, and put the seasoned flour on a flat plate. Beat the eggs and milk together with a fork in a shallow dish. Put the breadcrumbs on another flat plate.
Coat both sides of each lamb cutlet in flour, shaking off any excess. Dip the cutlets in the egg mixture and then in breadcrumbs, pressing the breadcrumbs on with the palm of the hand to secure. Place the cutlets in a single layer on a tray, cover and refrigerate for 15 minutes (this will help to keep the breadcrumbs on during cooking).
Preheat the oven to 180°C. Heat the oil in a large frying pan on medium heat (the oil is hot enough when a cube of bread dropped in begins to bubble immediately). Cook four cutlets at a time for 3–4 minutes on each side, or until the crumbs are light golden. Drain the cutlets on paper towels before transferring them to a baking tray.
Bake the cutlets in the preheated oven until they are done to your liking (roughly 5 minutes for medium-rare). Serve on warmed plates with mashed potato and steamed green beans, if desired.