Lamb Schnitzel With Arugula Salad

1. 1

   Place a piece of plastic wrap on a chopping board. Sit the lamb schnitzels on top, sprinkle with a little water and cover with another piece of plastic wrap. Beat to an even thickness with a meat mallet or rolling pin.

2. 2

   Mix the breadcrumbs, parmesan cheese and herbs together.

3. 3

   Dust each schnitzel with seasoned flour. Dip into the beaten egg and then coat with the breadcrumbs mixture.

4. 4

   Heat enough oil or butter to just coat the base of a frying pan and quickly pan-fry the crumbed schnitzels over a moderate heat for 1-2 minutes on each side. Remove from the pan.

5. 5

   Serve immediately with lemon wedges and arugula salad tossed with exvoo, lemon, parm and s&p

* Per serving · 4 servings · Values may vary.

No additional tips available.