My family’s eyes light up whenever I bring out a platter of these Crumbed Lamb Cutlets with Caper Mayonnaise at parties. They are delicious – you can’t stop at one! Tender and juicy lamb cutlets are coated in crispy panko breadcrumbs and then fried to perfection. To take it to the next level, whip up a tangy and flavorful caper mayonnaise dipping sauce that perfectly complements the lamb.
Caper Mayonnaise
Note 1 – A high smoke point oil (such as canola or vegetable oil) is best for deep frying. The pan needs to be filled at least 1.5cm deep with oil. Olive oil can be used to shallow fry. Use 3-4 tbsp of oil and cook as per the recipe, turning the lamb once. Using this method, the breadcrumb coating will not be as even in colour.
MAKE AHEAD – Crumb the lamb cutlets as per the recipe. Refrigerate the uncooked cutlets for up to 3 days, and freeze for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking paper between the layers of lamb cutlets to stop them from sticking. Thaw completely overnight in the fridge. Cook as per the recipe.
LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave (the coating will soften). Not suitable to freeze.
Keywords: Crumbed Lamb Cutlets with Caper Mayonnaise, Crumbed Lamb Cutlets with Caper Mayonnaise recipe
Yes, make Crumbed Lamb Cutlets as per the recipe. Refrigerate the uncooked cutlets for up to 3 days, and freeze for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking paper between the layers of lamb cutlets to stop them from sticking. Thaw completely overnight in the fridge. Cook as per the recipe.
Crumbed Lamb Cutlets can be refrigerated for up to 3 days. Reheat in the microwave (the coating will soften). Not suitable to freeze.
