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Parmesan and Herb Crumbed Lamb Cutlets

Serves 4


  • 3/4 cup shredded Australian parmesan or romano cheese
  • 1 1/2 cups fresh breadcrumbs
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 12 lamb cutlets
  • flour, for coating
  • 2 eggs, lightly beaten
  • 30g Australian butter
  • creamy mashed potato, for serving
  • seasonal vegetables, for serving
  • shaved Australian parmesan cheese, for garnishing
Download Recipe (PDF)


  1. 1. Combine parmesan cheese, breadcrumbs and herbs in a shallow dish. Coat cutlets in flour, removing excess and dip in egg.
  2. 2. Press cutlets into crumb mixture to coat evenly. Cover with plastic wrap and allow to rest in refrigerator for 30 minutes. Heat the butter in a heavy-based frypan and cook cutlets in batches, until lightly browned on both sides.
  3. 3. Transfer cutlets to an oven tray and bake at 180°C for 10 minutes or until the cutlets are cooked through and tender. Serve with creamy mashed potato and seasonal vegetables. Garnish with shaved parmesan cheese.

Nutritional Information

Nutrients per serve:
Energy (kj) 3076
Protein (g) 69
Fat, Total (g) 44
Carbohydrates (g) 16
Sodium (mg) 0
Calcium (mg) 444
Iron (mg) 0


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