Crumbed Lamb Cutlets with Warm Green Vegetables
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Crumbed Lamb Cutlets with Warm Green Vegetables

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These crumbed lamb cutlets are the perfect addition to a summer's day picnic or, served with the warm green vegetables, are a wonderful meal in their own right. The basil leaves under the golden crumb add a delicious texture and freshness to the cutlets. After you've tried one of these cutlets, we're confident they'll become a staple on your summer menu!
<b>Prep:</b> 40 mins Prep: 40 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 12 Quality Mark lamb cutlets
  • 24 small basil leaves
  • 1 cup dried white breadcrumbs or panko crumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup flour
  • 1 egg, lightly beaten with a little milk
  • Oil for shallow frying

Herb vinaigrette

  • 6 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon liquid honey
  • 3 tablespoons chopped fresh herbs, such as Italian parsley, mint and chives

Green vegetables

  • 16 spears asparagus, base snapped off, lower stalks peeled if woody and sliced in half on a diagonal
  • 250g snow peas, trimmed
  • 2 cups green peas, frozen



Trim most of the fat from the lamb cutlets. Rub cutlets with a little oil. Press a basil leaf on to the meat on both sides of cutlets. Mix the breadcrumbs and Parmesan cheese together and place on a large plate and the flour on another. Place egg mixture in a shallow bowl. Dip the cutlets in the flour dusting off any excess, then the egg and finally in the breadcrumbs, pressing them down so the cutlets are well coated. Place on a tray and cover. Refrigerate lamb cutlets if you are not cooking them within 20 minutes.

Herb vinaigrette

Place all ingredients in a small bowl and whisk to combine. 
Green vegetables: Steam or boil green vegetables until just tender, drain and place in a serving bowl.  Pour over the herb vinaigrette while still warm and toss gently.

To serve

If refrigerated, bring lamb cutlets back to room temperature. Pour enough oil into the base of a large frying pan so it comes up the sides by about 2cm. When hot, place in half of the lamb cutlets and pan-fry for 4 minutes, turning once. (This will depend upon thickness of cutlets, see tips). Remove from the frying pan and place on paper towels to drain. Sprinkle with a little salt. Repeat with the remaining cutlets. Place lamb cutlets on a warm serving platter and serve with the warm green vegetables. 

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 383g
Energy kJ (kcal) 2904 (693)
Protein (g) 34.5
Fat (g) 47.0
Saturated (g)
Carbohydrate (g) 31.7
Sugars (g)
Sodium (mg) 370
Iron (mg) 5.6
Zinc (mg) 4.2
Vitamin B12 (ug) 1.2
Vitamin D (ug) 0.47
Selenium (ug) 10.1

Selenium is an antioxidant and contributes to healthy hair, nails and immunity.
  • Cutlets can vary in thickness which will change the cooking time. As a general rule of thumb: for 1 cm thick, cook for 4 minutes, turning once; for 2cm thick, cook for 6 minutes, turning once and for 3cm thick, cook for 10 minutes, turning to brown on all sides. You could also finish thicker cutlets off in the oven. 
  • Ensure oil isn’t too hot otherwise the crumb will overcook before the meat is ready.
  • Panko breadcrumbs are Japanese breadcrumbs found in the Asian food section of your supermarket.
  • To reduce the fat content of this dish, use a non-stick pan and use less oil or opt to leave out the crumb component.

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