Pan-Fried Breaded Lamb Cutlets

Preparation info

  • Serves


    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is just lovely with hand-made chips and ripe tomato salad, or some sliced bright red tomatoes. You could do as my friend Julia might: start with a big bowl of minestrone, then serve these cutlets. She taught me this way of breading the lamb chops, and that’s all you need for a meal, I feel. You could also use thin veal chops here — they tend to be much larger, so just make sure they are completely cooked through.


  • 4–5 slices soft white bread, crusts cut off
  • 1 egg
  • ½ tablespoon grated parmesan cheese
  • 4 lamb chops, trimmed
  • 2 tablespoons light olive oil
  • 2 tablespoons butter
  • lemon wedges, to serve


    Put the bread in a blender or processor and pulse to make coarse crumbs. Tip them out onto a flat plate. Whisk the egg and parmesan together and season with salt and pepper if you like. Pour into a flattish bowl.

    Gently pound the cutlets to flatten the meat to about 5 mm(¼ inch) thick. Wipe them with a paper towel to get rid of any stray pieces of bone. Dip them in the egg, making sure they are well covered everywhere. Shake off the excess egg and then pat them firmly on both sides in the breadcrumbs.

    Heat the oil and butter in a large non-stick frying pan (the exact amount you will need for frying will depend on the size of your pan). Add the cutlets and fry over medium–high heat until they are golden on both sides. Lift them out onto a plate lined with kitchen paper to absorb the excess oil. Serve immediately, with a sprinkling of salt and the lemon wedges.