Costolette di agnello impanate e fritte (fried crumbed lamb cutlets)

Serves Icon
Time 30 Minutes
  • 12 lamb cutlets
  • 120g breadcrumbs
  • 2 tablespoons flat-leaf parsley
  • 20g Parmigiano Reggiano
  • 2 eggs, lightly whisked
  • 4 lime wedges to serve (alternatively lemon wedges)
  • canola oil for frying
  • Sea salt
  • 60g flour

How to Make It
Step 1

Use a meat tenderiser to gently flatten the meat on each cutlet.

Step 2

Place flour in a bowl. In a separate bowl, place the breadcrumbs, parsley and Parmigiano Reggiano. Toss to combine. Use a fork to lightly whisk the eggs in a separate shallow bowl.

Step 3

Coat 1 lamb cutlet in flour, shaking off any excess. Dip the flour coated lamb in the egg mixture, then coat in breadcrumbs. Place the crumbed lamb cutlet onto a plate. Repeat with the remaining lamb cutlets.

Step 4

Pour enough canola oil into a large frying pan to cover the base. Heat the frying pan over medium heat. Cook the lamb cutlets, in batches, until golden (approximately 2-3 minutes on each side for medium or until cooked to your liking). The cooking time will also vary depending on the thickness of the lamb. Transfer to a plate lined with paper towel. Allow the meat to rest for a few minutes. Serve 3 lamb cutlets per person with lime wedges – Buon appetito.

12 lamb cutlets|120g breadcrumbs|2 tablespoons flat-leaf parsley|20g Parmigiano Reggiano|2 eggs, lightly whisked|4 lime wedges to serve (alternatively lemon wedges)|canola oil for frying|Sea salt|60g flour

Vanessa Bottaro

Founder and Owner at Italian Spoon
What is second best thing to being in beautiful Italy? Cooking and writing about Italian food, of course!

I live in Melbourne, Australia with my husband Simone and two children. They are my first love! Italian Spoon brings my second love for cooking Italian food and blogging to life and I am loving it!

I hope to inspire you to continue the tradition of Italian home cooking. Buon appetito!
Vanessa Bottaro

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