Parmesan Crumbed Lamb Salsa Verde (Printable Version)
Golden crumbed lamb cutlets topped with zesty salsa verde and fresh greens for a flavorful dish.
# 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
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1 clove garlic
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1 teaspoon capers
16 -
1 anchovy fillet (optional)
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2 teaspoons Dijon mustard
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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:
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.
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.
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.
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.
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:
01 -
Resting the lamb cutlets briefly after frying preserves their juiciness and ensures a crisp crumb.
02 -
For a sharper salsa verde, increase the ratio of vinegar or lemon juice.