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Parmesan Crumbed Lamb Cutlets with Salsa Verde

Parmesan Crumbed Lamb Cutlets with Salsa Verde Recipe by Adam's Meat

Embrace the culinary arts as you prepare our Parmesan Crumbed Lamb Cutlets with Salsa Verde. The succulence of the lamb cutlets combined with the crunchy Parmesan crust and the fresh punch of the Salsa Verde makes this dish a unique blend of textures and flavors.


For the Lamb Cutlets:

  • 8 pcs Yarramundi Frenched Lamb Cutlets
  • ½ cup plain flour
  • 1 ½ cups breadcrumbs
  • ½ cup finely grated parmesan cheese
  • 2 eggs, beaten
  • Olive oil for shallow frying
  • Grilled zucchini and lemon wedges, to serve

For the Salsa Verde:

  • 1 cup flat-leaf parsley leaves (firmly packed), chopped
  • ⅔ cup mint leaves, chopped
  • 1 tbsp capers, chopped
  • 1 tbsp chopped gherkins
  • Zest and juice of 1 lemon
  • 1 tbsp olive oil


  1. Dust the cutlets with flour, shaking to remove any excess.
  2. Mix the breadcrumbs and cheese together, seasoning with salt and pepper.
  3. Dip the cutlets into the beaten egg, then coat with the parmesan breadcrumbs. Press the crumbs down well and place on a tray in a single layer. Refrigerate for 30 minutes.
  4. Heat a large frying pan over moderately high heat, adding enough oil for shallow frying. Cook half of the cutlets for 4 minutes on each side until golden and cooked through. Place on absorbent paper and keep warm while you cook the remainder.
  5. Serve the cutlets with salsa verde, grilled zucchini, and some lemon wedges.

For the Salsa Verde:

  1. Mix the parsley, mint, capers, gherkins, and lemon zest together with the olive oil.
  2. Season to taste with lemon juice, salt, and pepper.

Notes and Tips:

These lamb cutlets pair beautifully with a variety of side dishes. Try serving them with a fresh, leafy salad or a helping of roast vegetables.