Recipe by The Flying Chef
Crispy coated lamb cutlets, another of those quick easy recipes that taste good without a lot of effort. Just a simple mid week meal for the family.
Top Review by Diana #2
5 Stars all the way! First, I wasn't able to get lamb, so I used chicken breasts that I pounded into cutlets. The flavour in the breading is fantastic and the aroma while it was frying makes your mouth water. Did I mention how moist the meat was? Thanks Flying Chef, for another wonderful recipe. Made for the 12 Days of Christmas Recipe Swap.
- 12 lamb cutlets
- 1 cup panko breadcrumbs, flakes (Japanese breadcrumbs you can use regular crumbs. I just love these as they come out more crisp than )
- 1⁄2 cup grated parmesan cheese
- 1 1⁄2 tablespoons fresh basil, chopped fine
- 1 1⁄2 tablespoons fresh parsley, chopped fine
- 2 eggs, beaten lightly
- olive oil
Directions See How It's Made
- Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.
- Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.
- Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle.
- Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.
- I have allowed for three cutlets per person so make 16 if you want four per person.
- Serve with mash, roasted or boiled potato and vegetable.