Crusted Lamb Cutlets With Creamy Coleslaw And Crisp

Name: Crusted Lamb Cutlets With Creamy Coleslaw And Crisp-Fried Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE COLESLAW; 8 oz cabbage, cored and finely shredded; 2 None carrots, peeled thinly sliced; 1 small red onion, chopped; 1 tbsp finely chopped parsley; 3/4 tsp salt; 1/2 cup creme fraiche; 2 tbsp lemon juice; None None FOR THE LAMB; 1 1/3 lbs lamb cutlets; 2 None eggs; 1/2 tsp salt; 1 cup panko breadcrumbs; 2 tbsp finely chopped mint; 3 tbsp capers, drained on paper towels; 1 tbsp extra virgin olive oil, for frying capers; 1/3 cup olive oil, for frying lamb; None None Sea salt, for sprinkling; None None Lemon wedges, for serving

Servings: persons

None None FOR THE COLESLAW
8 oz cabbage, cored and finely shredded
2 None carrots, peeled thinly sliced
1 small red onion, chopped
1 tbsp finely chopped parsley
3/4 tsp salt
1/2 cup creme fraiche
2 tbsp lemon juice
None None FOR THE LAMB
1 1/3 lbs lamb cutlets
2 None eggs
1/2 tsp salt
1 cup panko breadcrumbs
2 tbsp finely chopped mint
3 tbsp capers, drained on paper towels
1 tbsp extra virgin olive oil, for frying capers
1/3 cup olive oil, for frying lamb
None None Sea salt, for sprinkling
None None Lemon wedges, for serving

1
For the coleslaw, toss all ingredients in a large bowl. Adjust seasoning, adding more lemon juice or salt as necessary. Cover and refrigerate until ready to serve.
2
Pound lamb cutlets in a large resealable plastic bag to an even thickness. Beat eggs and salt in a large shallow dish. Add lamb; turn to coat in the egg. Soak for 10 mins, then drain in a large sieve.
3
Process panko and mint to make them finer. Place in a shallow dish. Coat lamb with crumbs. Set aside.
4
Heat extra virgin olive oil in a large skillet on medium heat. Fry capers for a few minutes until crisp. Remove from pan.
5
Heat olive oil in same pan on medium-high heat. Fry lamb, in batches, until golden on both sides. Serve sprinkled with sea salt and capers. Accompany with coleslaw and lemon wedges.

845

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

You need 19 ingredients. The key ingredients include: None None FOR THE COLESLAW, 8 oz cabbage, cored and finely shredded, 2 None carrots, peeled thinly sliced, 1 small red onion, chopped, and more.

Yes, Crusted Lamb Cutlets With Creamy Coleslaw And Crisp-Fried Capers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crusted Lamb Cutlets With Creamy Coleslaw And Crisp-Fried Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions