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Parmesan crumbed lamb cutlets with salsa verde

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12 Frenched lamb cutlets
½ cup Plain flour
1 ½ cups Breadcrumbs
2 Eggs, beaten
Olive oil for shallow frying
To serve Grilled zucchini and lemon wedges
Salsa verde:
1 cup Flat-leaf parsley leaves (firmly packed), chopped
2/3 cup Mint leaves, chopped
1 tbsp Capers, chopped
1 tbsp Chopped gherkins
Zest and juice of 1 lemon
1 tbsp Olive oil


1 Dust the cutlets with the with the flour, shaking to remove any excess. Mix the breadcrumbs and cheese together and season with salt and pepper.
2 Place the cutlets into the beaten egg and then coat with the parmesan breadcrumbs. Press the crumbs down well and place on a tray in a single layer. Refrigerate for 30 minutes.
3 Heat a large frying pan over a moderately high heat and enough oil to shallow fry in. Cook half of the cutlets for 4 minutes on each side or until cooked through and golden. Place on absorbent paper and keep warm while you cook the remainder.
4 Serve the cutlets with the salsa verde, grilled zucchini and some lemon wedges.
5 To make the salsa verde: Mix the parsley, mint, capers, gherkins and lemon zest together with the olive oil. Season to taste with lemon juice, salt and pepper.