Coriander Crumbed Lamb Cutlets

Recipe by Jewelies
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the breadcrumbs, cumin, parsley and coriander into a shallow bowl.
  • Season with salt and pepper and mix well.
  • Place milk and eggs in another shallow bowl and beat together lightly.
  • Place the flour in a third bowl shallow bowl.
  • Dip each lamb cutlet first in the flour, shaking off excess, then in the egg mixture.
  • Press each cutlet into the breadcrumb mixture.
  • Heat 2 tablespoons of the oil in a large frypan over medium heat.
  • When hot, add 4 cutlets and cook for 2-5 minutes on each side until crumbs are golden brown and lamb is cooked to your liking.
  • Remove from the pan and keep warm while you repeat with the remaining 2 batches of oil and cutlets.
  • Serve the lamb cutlets warm or at room temperature, garnished with red chilli and lemon wedges to squeeze.
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