Breaded Lamb Cutlets Recipe

Name: Breaded Lamb Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Twelve 1-inch-thick medallions of lamb, cut from 2 boneless racks (about 1 1/2 pounds) or the equivalent amount from the loin or leg; 3 tablespoons extra virgin olive oil; 1 teaspoon ground cumin, plus more to taste; 1 tablespoon chopped fresh thyme; 2 garlic cloves, peeled and crushed; 2 eggs, lightly beaten; Bread crumbs for dredging, preferably fresh (page 580), or panko (Japanese bread crumbs, page 8); Salt and black pepper to taste; 1/2 cup dry white wine; Chopped fresh parsley leaves for garnish, optional; 2 lemons, cut into wedges, for serving

Servings: persons

Twelve 1-inch-thick medallions of lamb, cut from 2 boneless racks (about 1 1/2 pounds) or the equivalent amount from the loin or leg
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin, plus more to taste
1 tablespoon chopped fresh thyme
2 garlic cloves, peeled and crushed
2 eggs, lightly beaten
Bread crumbs for dredging, preferably fresh (page 580), or panko (Japanese bread crumbs, page 8)
Salt and black pepper to taste
1/2 cup dry white wine
Chopped fresh parsley leaves for garnish, optional
2 lemons, cut into wedges, for serving

1
Preheat the oven to 200F.
2
If using medallions from racks, press to a 1/2-inch thickness with the palm of your hand.
3
If using cuts from the loin or leg, place the meat between sheets of wax paper and pound to a 1/2-inch thickness with a mallet or rolling pin.
4
Place a nonstick skillet over medium-high heat and add the oil, cumin, thyme, and garlic.
5
When the oil shimmers, remove the garlic and discard.
6
Dip the lamb pieces into the egg, press into the bread crumbs on both sides, and add to the skillet.
7
Do not crowdyou will have to cook in batches.
8
When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin.
9
Brown one side, then flip and brown the other; adjust the heat so that each side takes about 2 minutes.
10
The meat should remain rare.
11
Remove the pieces, drain, and then transfer to a warm platter in the oven.
12
When all the pieces are done, drain the oil from the pan, leaving the browned bits, and then add the wine to the pan.
13
Allow the mixture to simmer until it reduces by half, 3 to 5 minutes.
14
Garnish the lamb with the parsley if you like and serve it alongside the wine sauce and lemon wedges.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Twelve 1-inch-thick medallions of lamb, cut from 2 boneless racks (about 1 1/2 pounds) or the equivalent amount from the loin or leg, 3 tablespoons extra virgin olive oil, 1 teaspoon ground cumin, plus more to taste, 1 tablespoon chopped fresh thyme, and more.

Yes, Breaded Lamb Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breaded Lamb Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions