Crumbed Lamb Cutlets with Caper Mayonnaise

crumbed lamb cutlets
  • 12 lamb cutlets
  • 2 cups breadcrumbs (fresh are best for extra crunch, but any will work well)
  • 2 whisked eggs
  • 1/2 cup flour
  • Oil for frying (any high smoke point oil is good, I used Canola)
  • Salt to season

Caper Mayonnaise

  • 1/2 cup mayonnaise
  • 1 tsp finely chopped gherkins
  • 1 tbsp finely chopped capers
  • 1 tbsp lemon juice
  • Salt to season
  1. Lay lamb cutlets flat on a chopping board, cover with baking paper. Using a mallet or rolling pin, thin cutlets to roughly a 1cm thickness.
  2. Dust cutlets in flour.
  3. Dip cutlets in egg.
  4. Dip cutlets in breadcrumbs.
  5. Heat oil on medium-high heat. Cook cutlets, turning occasionally for 8-10 minutes or until golden.
  6. Drain on paper towel and season.
  7. Combine mayonnaise ingredients and serve.

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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