Crumbed lamb cutlets
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Serves:     people
Notes from Anna
  • These simple cutlets can be prepared in advance up to the end of stage 3 and kept refrigerated.
  • They are also delicious eaten cold, making them ideal for a picnic lunch. Wrap the end of each cutlet in foil to make them easier to handle.


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  1. Rinse the meat and pat dry with kitchen paper.
  2. Break the eggs into a bowl. Add a little salt and a good grinding of black pepper and beat lightly with a fork. Put the lamb cutlets into the beaten egg and set aside for 10-15 minutes.
  3. Coat the cutlets in breadcrumbs.
  4. Heat the olive oil in a frying pan and fry the cutlets for 4-5 minutes on each side.
  5. Remove the meat from the pan and place on kitchen paper to absorb the excess oil.
  6. Serve with lemon wedges.

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