Crumbed Lamb Cutlets
Ingredients
- oil for frying
- 1 cup breadcrumbs
- 1 tsp salt plus extra to serve
- ½ tsp garlic powder
- 2 eggs beaten
- 8 lamb cutlets trimmed (see notes)
Instructions
- Pour oil in a large frying pan over medium-high heat until base is covered with oil
- Add breadcrumbs, salt and garlic powder to a large shallow bowl and mix to evenly combine. Add eggs to a separate large shallow bowl
- Dip cutlets, one at a time, in egg making sure they are evenly coated on both sides. Dip each cutlet in breadcrumbs, making sure each one is evenly coated. Set aside on a plate
- Shallow fry cutlets in batches in heated oil for 3 mins on each side for medium-rare, or until cooked to your liking, and golden on each side. Transfer to a plate lined with paper towel. Serve immediately.
Notes
- Whilst it's not essential, removing the fat does make this recipe nicer! So ask your butcher to trim the fat from the bone or do it yourself at home...but you can also keep it on if you like!