Parmesan Lamb Cutlets


I’ve always loved crumbed lamb cutlets, either hot with mashed potato and peas, or cold on a picnic with a spicy tomato relish. These cutlets have a cheese crumb that makes them even nicer.


  • 12 lamb cutlets, well trimmed
  • 2 tbsp plain flour
  • sea salt
  • freshly ground black pepper
  • 2 free-range eggs, beaten
  • 2 tbsp finely grated parmesan
  • 4 tbsp dried breadcrumbs
  • 2 tbsp. light olive oil
  • 1 tbsp butter
  • 1 lemon, quartered


Flatten the meat with a meat mallet, leaving it on the bone. Put the flour, salt and pepper in a plastic bag, and toss each chop in the flour, shaking off any excess.

Place the eggs in a shallow bowl, and mix the parmesan and breadcrumbs together in another one.

Heat the oil and butter in a large heavy-based fry pan. Dip each chop in the beaten egg, then in the parmesan crumbs to coat, and fry over medium heat on both sides until crisp and golden brown.

Drain the crumbed cutlets on paper towel. Serve with lemon, and a sharply dressed green salad.