Dukkah-crumbed lamb cutlets

    30 min

    Dukkah is a Middle Eastern spice and nut blend that you can find in the spice aisle at the supermarket. Combine it with breadcrumbs to make a flavourful coating for lamb cutlets.


    1 person made this

    Ingredients
    Serves: 4 

    • 1 egg
    • 80ml milk
    • 100g packaged breadcrumbs
    • 75g fresh breadcrumbs
    • 4 tablespoons dukkah
    • 50g plain flour
    • salt and pepper
    • 12 French trimmed lamb cutlets
    • vegetable oil for frying
    • 1 lemon, cut into wedges

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Whisk the egg and milk in a shallow bowl until well combined. Mix both types of breadcrumbs and the dukkah in a shallow dish.
    2. Place the flour in a resealable food bag. Season with salt and pepper. Add the lamb cutlets and shake to coat the cutlets with flour.
    3. Working one at a time, dip the cutlets in the egg mixture and then toss in the breadcrumb mixture to coat.
    4. Pour oil into a large frying pan to about 5cm depth. Heat over medium-high heat. Fry the cutlets for 3 to 4 minutes each side or until cooked to your liking. Serve the cutlets with lemon wedges.

    Suggestion:

    Using a combination of fresh and packaged breadcrumbs when crumbing helps give the coating extra crunch.

    Tip:

    Use day old crusty bread to make the fresh breadcrumbs.

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