| Ingredients | How to cook lamb schnitzel

How to cook lamb schnitzel

Lamb schnitzel typically comes from the topside or thick flank. It is a versatile and easy to cook option for a wide range of everyday meals.

The cut

Thin slices cut across the grain of well-trimmed, boned topside or thick flank, make neat portion-sized lamb schnitzels.

How to cook

Best cooking methods – Pan Fry, BBQ, Stir Fry

Pound with a mallet to even the meat. Make small incisions into the connective tissue around the edges to prevent the meat curling during cooking. Preheat the oven to 50°C conventional bake. Place flour, eggs and panko or breadcrumbs into separate bowls. Add your choice of herbs to the crumbs and mix to combine.

Season the schnitzels. Coat each with flour, dip in the egg mixture and then coat with the crumb. Repeat with the other schnitzels.

Cover and refrigerate for 20 minutes to help the egg set. Heat 1 cm of oil in a large frying pan over a high heat. When the oil is hot, add the schnitzels a couple at a time and cook until golden brown.

Turn and cook the other side. Transfer to a plate lined with paper towels and keep warm in the preheated oven until serving. Serve with your choice of steamed seasonal vegetables or salad.

Nutritional information

  • Good source of Protein
  • Good source of Vitamin B12
  • Good source of Zinc
  • Source of Iron 
  • Low Sodium
Nutrient Composition:

Leg Steak, Raw, Lean (per 100g)

  • Energy: 526kJ
  • Energy: 125kcal
  • Protein: 21.1g
  • Total Fat: 4.6g
  • Saturated Fat: 1.5g
  • Polyunsaturated Fat: 0.3g
  • Omega 3: 0.117g
  • Monounsaturated Fat: 1.3g
  • Cholesterol: 65.8mg
  • Sodium: 64mg
  • Iron: 1.6mg
  • Zinc: 3.2mg
  • Vitamin B12: 1.6ug
  • Vitamin D3: 0.03ug
  • 25-OH Vitamin D3: 0.167ug
  • Selenium: 3.2ug

Consider nutrition information of other ingredients added while cooking.

Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.

Posted by Shawn Moodie

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