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Classic crumbed cutlets

  • 0:40 Prep
  • 0:35 Cook
  • 4 Servings


  • 12 (480g) lamb cutlets, French trimmed
  • 2 cups fresh breadcrumbs
  • 1 tablespoon fresh flat-leaf parsley leaves, finely chopped
  • 1/4 cup plain flour
  • 2 eggs, lightly beaten
  • Vegetable oil, for shallow-frying
  • Steamed peas, to serve
  • Gravy, to serve
  • Lemon wedges, to serve

Fluffy mashed potato

  • 800g cream delight potatoes, peeled, chopped
  • 40g butter
  • 1/2 cup milk


  • 1
    Make fluffy mashed potato: Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is very tender. Drain. Using back of a wooden spoon, push potato through a fine sieve over a bowl. Add butter and milk. Season with salt and pepper. Stir to combine.
  • 2
    Using the heel of your hand, gently flatten meat on each cutlet.
  • 3
    Combine breadcrumbs and parsley on a plate. Place flour on another plate. Whisk egg and 1 tablespoon cold water in a shallow bowl. One at a time, coat each cutlet in flour, shaking off excess. Dip in egg. Press in breadcrumbs. Place on a plate. Cover with plastic wrap. Refrigerate for 20 minutes.
  • 4
    Pour oil into a large frying pan to cover base. Heat over medium heat. Cook cutlets, in batches, for 5 minutes each side for medium or until cooked to your liking. Transfer to a plate lined with paper towel.
  • 5
    Serve cutlets with Fluffy mashed potato, peas, gravy and lemon wedges.

Source: taste.com.au


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