Parmesan Lamb Cutlets


Preparation info

  • Serves


    • Difficulty


Appears in

Simple Food

Simple Food

By Jill Dupleix

Published 2002

  • About

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


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 t