Directions:
- Place the breadcrumbs, cumin, parsley and coriander into a shallow bowl.
- Season with salt and pepper and mix well.
- Place milk and eggs in another shallow bowl and beat together lightly.
- Place the flour in a third bowl shallow bowl.
- Dip each lamb cutlet first in the flour, shaking off excess, then in the egg mixture.
- Press each cutlet into the breadcrumb mixture.
- Heat 2 tablespoons of the oil in a large frypan over medium heat.
- When hot, add 4 cutlets and cook for 2-5 minutes on each side until crumbs are golden brown and lamb is cooked to your liking.
- Remove from the pan and keep warm while you repeat with the remaining 2 batches of oil and cutlets.
- Serve the lamb cutlets warm or at room temperature, garnished with red chilli and lemon wedges to squeeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.63 Kcal (1569 kJ) | ||
| Calories from fat | 300.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.35g | 51% | |
|---|---|---|---|
| Cholesterol | 41.23mg | 14% | |
| Sodium | 317.7mg | 13% | |
| Potassium | 90.79mg | 2% | |
| Total Carbs | 15.83g | 5% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 3.87g | 8% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 1.5mg | 8% | |
| Calcium | 73mg | 7% | |
| Amount Per 100 g | |||
| Calories | 398.36 Kcal (1668 kJ) | ||
| Calories from fat | 319.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.46g | 51% | |
|---|---|---|---|
| Cholesterol | 43.84mg | 14% | |
| Sodium | 337.82mg | 13% | |
| Potassium | 96.54mg | 2% | |
| Total Carbs | 16.83g | 5% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 5.4mg | 8% | |
| Iron | 1.6mg | 8% | |
| Calcium | 77.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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