How to Crumb a Lamb Cutlet

Basic Crumb Mix and Steps for Crumbing the Cutlets
  • 8 Lamb cutlets
  • 2 tablespoons Cornflour
  • 3 Eggs whisked
  • 2 cups Bread crumbs (you can buy these or whizz up from stale bread in a food processor)
  • ¼ teaspoon Pepper (our favourite pepper berries)
  • ¼ teaspoon Salt
  • Olive oil
cooking instructions

Use a meat mallet (or a rolling pin, or something with a bit of weight) and flatten out the meat of the cutlet. It makes things a little easier and cleaner if you put the cutlet between two sheets of baking paper or in a plastic bag to hammer it out. Leave the bone attached.

Put the cornflour into a suitably sized plastic zip lock bag with cutlets and shake to cover the cutlets in flour. Do them in batches if your bag is not big enough to fit all 8 cutlets comfortably.

Beat egg and place in a bowl.

Mix salt and pepper through the bread crumbs with a fork and put it on a plate.

Then set yourself up with the flour covered cutlets, the beaten egg and the crumb mix in a production line. Dip the floured cutlets into the egg and then put it in the bread crumb mix making sure the cutlet is evenly covered. You can stop here and go to the cooking stage, or you can repeat this step so you have another layer of egg and crumb.

Refrigerate for about 10 mins before cooking.

Pour olive oil into a frying pan until the surface is just covered and heat. You can test the oil is ready by dropping a few of your crumbs (there will be a few around when you finish) into the oil.  If they FIZZ you will know the oil is ready.

Put your crumbed cutlets into the pan and cook until golden brown on each side.

Other Crumb Mixes

Rosemary and Thyme

  • 1 cup Bread crumbs
  • 1 teasppon Thyme
  • 1 teaspoon Rosemary

Chris’ Mix

  • 1 cup Bread crumbs
  • ¼ teaspoon Pepper
  • ¼ teaspoon Paprika
  • ¼ teaspoon Dried oregano
  • ¼ teaspoon Dried parsley
  • ¼ teaspoon Garlic powder
  • 1 tablespoon Parmesan cheese