Crumbed Lamb Cutlets – a weeknight splurge or a weekend feast. Either way they are super tasty, easy to cook and quiet versatile as you can add a lot, or a little flavor to them. You can eat them hot, cold, with a knife and fork or with your bare hands! What’s not to love about a piece of meat that is so versatile.
In my recipe below, I like to coat the Cutlet in some plain/all-purpose flour first before moving to dunk into the egg wash and then crumb. This method is called ‘dredging’ and it is essential if you want your crumbs to stick. How many times, and I’ve been there to, do we take a smooth piece of meat, dip it into an egg wash then add some crumbs to it only to find that by the time you’ve finished the cooking process, there are more crumbs stuck to the bottom of the pan than there are to your meat!
By using this method you are essentially providing a rough surface to the already smooth texture of the meat which them gives the egg wash something to stick to, enabling your crumb to stick even better.
I also like to use Panko Crumbs. These are a Japanese crumb and can often be found in the Asian section of your supermarket. The reason for this preference is that the bread is processed into large flakes rather than really fine crumbs as per the standard breadcrumb. The texture of the Panko crumb is light, airy and delicate, and because of this, it doesn’t absorb as much oil when cooking, resulting in crispy and crunchy cutlets.
You will also note that I’ve not advised how many cutlets to purchase, as I tend to work on 2-3 cutlets per person. So, it varies on how many people you are cooking for.
Crumbed Lamb Chops
- Lamb Cutlets allow 2-3 per person
- Plain / All Purpose Flour
- 1 Egg
- Panko Crumbs
- 1 tablespoon milk
- 40 grams butter
- 1 tablespoon olive/vegetable oil
Remove meat from the fridge and rest on the bench, allowing it to come to room temperature.
Grab a couple of large plates and pour out some plain (all-purpose) flour on to one of the plates. On the second plate, add some panko crumbs. In a large bowl/dish make up your egg wash (egg with a dash of milk or water, whisk with a fork).
Take one of your lamb cutlets (trim the fat if you like), place it in the flour and turn it over until it is well coated.
Remove from the flour and place into the egg wash. Turn until it is well coated.
Remove from the egg wash and place into the panko crumbs, turn it over until it is well coated. Rest on a plate. Continue the Steps 3-5 until all cutlets are crumbed.
Heat a large frypan over a medium - high heat. Add butter and a dash of olive oil. Allow the butter to melt. To test if the pan is hot enough, just add a sprinkle of the crumbs, if they begin to fry, then add the meat. If not, allow to heat a little longer and retest with some more crumbs.
Cook the cutlets for 3 minutes 30 seconds on each side.
Remove the cutlet from the heat and rest. Continue to cook in batches until all cooked. You may need to wrap the cooked cutlets in aluminum foil to keep warm if you have a large quantity to cook.
Serve with your favorite vegetables or salad.