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Crumbed Lamb Cutlets with Caper Mayonnaise
- Prep: 10 mins
- 10 mins
- Serves: 4
Ingredients
- 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
Method
- 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.
- Dust cutlets in flour.
- Dip cutlets in egg.
- Dip cutlets in breadcrumbs.
- Heat oil on medium-high heat. Cook cutlets, turning occasionally for 8-10 minutes or until golden.
- Drain on paper towel and season.
- Combine mayonnaise ingredients and serve.
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About me
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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