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Parmesan Crumbed Lamb Cutlets Salsa

Category: Satisfying Main Courses for Every Occasion

Succulent lamb cutlets are coated in a crunchy mix of panko breadcrumbs and Parmesan, then pan-fried until golden and crisp. A vibrant salsa verde of fresh herbs, capers, and zesty mustard elevates the cutlets with brightness and depth. The ensemble is finished with a squeeze of lemon and a handful of fresh greens, creating a harmonious balance of savory flavors and refreshing notes. This is a perfect meal for sharing, offering satisfying textures and bold, herbaceous punch in every bite.

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Updated on Fri, 04 Jul 2025 18:46:17 GMT
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Parmesan crumbed lamb cutlets with salsa verde are one of those dinners that feel elegant but come together with simple steps and ingredients. The first time I cooked these for my parents’ anniversary they could not believe how restaurant-worthy the flavors were yet it all happened right in our home kitchen. That fresh herby salsa verde with the crispy golden cutlets really makes this dish shine any time of year.

This recipe became a favorite on Sunday evenings when my family would gather for a big meal after a long week. Those memories of everyone reaching for seconds and sopping up every drop of sauce always make me smile.

Ingredients

  • Lamb cutlets: Frenched for a beautiful presentation and to keep them tender Choose cuts with even thickness for easy cooking
  • Plain flour: Helps the crumb stick and gives a golden finish Use unbleached flour if possible
  • Eggs: Acts as the glue to hold the crumb Use fresh free range eggs for the best texture
  • Breadcrumbs: Panko preferred for extra crunch Look for light golden panko in the Asian aisle
  • Parmesan cheese: Adds savoriness and a nutty flavor Freshly grate a good Parmesan or Parmigiano Reggiano
  • Garlic powder: Brings an extra layer of aroma Skip if you like a cleaner lamb taste
  • Olive oil or neutral oil: Needed for crisping the crumb Choose oil with a neutral flavor for the cutlets
  • Salt and black pepper: To enhance all the other flavors and season through each step
  • Lemon wedges: Brightens and balances the richness Choose juicy lemons that feel heavy in your hand
  • Baby rocket arugula or watercress: For garnish and a peppery bite Opt for greens that look perky and fresh
  • Parsley: The base for salsa verde Go for flat leaf rather than curly as it is more flavorful
  • Fresh basil or mint: Brings vibrancy and a fresh herbal note Use whichever herb is most fragrant that day
  • Garlic: Just a clove goes a long way in the sauce Choose plump firm cloves
  • Capers: Lend a salty punch Rinse and drain before use to reduce brine
  • Anchovy fillet: Adds a savory depth Optional but highly recommended for complexity
  • Dijon mustard: For a gentle tang and to help emulsify the sauce Use a smooth traditional Dijon
  • Red wine vinegar or lemon juice: Brings the acidic lift in salsa verde Use freshly squeezed lemon for best results
  • Olive oil: Blends and binds the salsa Pick a bright finishing olive oil for the best flavor
  • Chili flakes: Optional if you love a hint of gentle heat Use sparingly a pinch is just enough

Step-by-Step Instructions

Make the Salsa Verde:
Start by combining the parsley fresh basil or mint garlic capers anchovy if using Dijon mustard and either red wine vinegar or lemon juice in a food processor or blender. Begin pulsing everything until you have a fine chop and the herbs are well integrated. With the machine running slowly drizzle in the olive oil until you have an emulsified vibrant sauce that looks glossy. Season with salt fresh black pepper and chili flakes if you want a little gentle heat. Taste and adjust as needed then set the salsa verde aside for serving.
Crumb and Coat the Lamb Cutlets:
Season your lamb cutlets generously on both sides with salt and black pepper for maximum flavor. Set up a breading station with three shallow bowls one with plain flour one with your beaten eggs and one with a blend of panko breadcrumbs Parmesan cheese and garlic powder if you are using it. Take each cutlet and first dredge it in the flour shaking off any excess so it is lightly coated. Dip next into the egg and let the extra drip off then press the cutlet firmly into the crumb and cheese mix making sure every inch is evenly covered. Set aside on a plate while you repeat with all the cutlets.
Cook the Lamb Cutlets:
Pour a layer of olive oil or neutral oil into a broad frying pan and set it over medium high heat. Once the oil is shimmering but not smoking gently lay in the lamb cutlets. Cook them in batches so you do not crowd the pan about two to three minutes each side is perfect for a juicy pink center with a deep golden crumb. Once cooked place them briefly on paper towel to drain off any excess oil before you plate them up.
Plate and Serve:
Lay out your crumbed lamb cutlets on a warm serving board or platter. Drizzle each cutlet generously with the bright green salsa verde. Scatter over some fresh baby rocket arugula or watercress to add color and a refreshing bite. Wedge a few slices of juicy lemon around the plate so everyone can add a spritz of citrus before eating.
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I always look forward to the fresh zing from the parsley and basil in the salsa verde. That moment when I pass the sauce bowl around the table and everyone heaps a spoon on their cutlet always makes me think of my grandmother delivering her famous mint sauce with a proud smile.

Storage Tips

If you have leftovers store the cooked lamb cutlets in an airtight container in the fridge for up to two days. Reheat them in a hot oven or air fryer for about seven minutes to restore some crunch. The salsa verde will keep in a sealed jar in the fridge for three days and is also delicious on grilled vegetables or fish.

Ingredient Substitutions

If lamb is not available use thin veal cutlets or boneless pork chops for a similar effect. Swap the herbs in the salsa verde for chervil tarragon or coriander based on what is in season. If you do not eat anchovies simply leave them out or replace with a dash of Worcestershire sauce for depth.

Serving Suggestions

Serve these cutlets as the centerpiece of a casual dinner with crusty bread and a cherry tomato salad. For a fancier meal add creamy mashed potatoes and honey glazed carrots. The combination pairs wonderfully with a robust red wine like Shiraz.

Cultural and Historical Context

Crumbed cutlets are a nod to the classic European schnitzel but with a Mediterranean twist thanks to the Italian inspired Parmesan crumb and zesty green sauce. Salsa verde is a staple in Italian and French kitchens bringing fresh herbal brightness to grilled meats for hundreds of years.

Recipe FAQs

→ What cut of lamb works best for this dish?

Lamb cutlets, especially frenched for neatness, provide tender and flavorful meat ideal for crumb coating and pan-frying.

→ Can the Parmesan crumb be substituted?

You can use Pecorino cheese for a similar effect, or omit cheese for a lighter crumb, though flavor will differ.

→ What is the best oil for frying the cutlets?

Use olive oil for added flavor or a neutral oil for a lighter taste; ensure the oil is hot for crispiness.

→ Do I need to include anchovy in salsa verde?

Anchovy is optional but adds a savory depth. Feel free to leave it out if you prefer a milder herbal sauce.

→ How should the lamb cutlets be served?

Arrange cutlets with fresh salsa verde, garnish with lemon wedges and baby greens for color and crispness.

→ Can the crumbed lamb be baked instead of fried?

Yes, for a lighter option, bake the coated cutlets on a lined tray at 200°C until golden and cooked through.

Parmesan Crumbed Lamb Salsa Verde

Golden crumbed lamb cutlets topped with zesty salsa verde and fresh greens for a flavorful dish.

Prep Time
25 mins
Cooking Time
14 mins
Total Duration
39 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: Italian

Portions Yielded: 4 Serving Size (8–10 cutlets)

Dietary Preferences: ~

What You'll Need

→ Lamb Cutlets

01 8–10 lamb cutlets, frenched
02 Salt, to taste
03 Freshly ground black pepper, to taste
04 65 g plain flour
05 2 eggs, beaten
06 100 g panko breadcrumbs
07 40 g Parmesan cheese, finely grated
08 1 teaspoon garlic powder (optional)
09 Olive oil or neutral oil, for pan-frying
10 Lemon wedges, for serving
11 Baby rocket (arugula) or watercress, for garnish

→ Salsa Verde

12 30 g fresh parsley
13 15 g fresh basil or mint leaves
14 1 clove garlic
15 1 teaspoon capers
16 1 anchovy fillet (optional)
17 2 teaspoons Dijon mustard
18 1 tablespoon red wine vinegar or lemon juice
19 120 ml olive oil
20 Salt, to taste
21 Freshly ground black pepper, to taste
22 Pinch of chili flakes (optional)

Steps To Follow

Step 01

Combine parsley, basil, garlic, capers, anchovy fillet (if using), Dijon mustard, and vinegar or lemon juice in a food processor. Pulse until finely chopped. While blending, slowly drizzle in olive oil until incorporated and emulsified. Season with salt, pepper, and chili flakes. Reserve for serving.

Step 02

Arrange three shallow bowls: add flour to the first, beaten eggs to the second, and mix panko breadcrumbs with Parmesan and garlic powder (if using) in the third.

Step 03

Season lamb cutlets on both sides with salt and black pepper. Dredge each cutlet first in flour, then dip in beaten egg, and finally coat thoroughly in the breadcrumb-Parmesan mixture, pressing gently to adhere.

Step 04

Heat a large frying pan over medium-high heat and add enough oil to cover the base. Once hot, cook crumbed lamb cutlets in batches for 2–3 minutes per side, or until golden and cooked to desired doneness. Transfer to a plate lined with paper towel to drain excess oil.

Step 05

Place lamb cutlets on a serving board or platter. Spoon salsa verde generously over the cutlets. Garnish with lemon wedges and fresh rocket or watercress.

Notes and Tips

  1. Resting the lamb cutlets briefly after frying preserves their juiciness and ensures a crisp crumb.
  2. For a sharper salsa verde, increase the ratio of vinegar or lemon juice.

Required Equipment

  • Large frying pan
  • Food processor or blender
  • Shallow bowls
  • Paper towels
  • Tongs

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains dairy (Parmesan cheese), egg, and gluten (flour, breadcrumbs).
  • Anchovy and capers may trigger fish and sulfite allergies.

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 425
  • Fats: 27 g
  • Carbohydrates: 15 g
  • Proteins: 32 g