Coriander Crumbled Lamb Cutlets
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 tbsps
Milk2
Eggs2 cups
Breadcrumbs (fresh)2 tbsps
Cilantro (finely chopped fresh)1 tsp
Ground Cumin1 cup
Olive Oil2 cup ounces
Greek Yoghurt (thick)Directions:
1
Add the flour to a shallow dish
2
In a separate shallow dish, lightly beat the milk and eggs
3
In a third dish, toss together the bread crumbs, parsley, cilantro, lemon zest, and cumin, and season with salt and pepper, to taste
4
Dip the lamb cutlets into the flour, then in the beaten egg and finally into the breadcrumbs
5
Heat the olive oil in a large frying pan over medium heat
6
Panfry the cutlets in batches, until they are golden brown, about 2 minutes per side
7
Transfer the lamb cutlets to a warm platter and serve with the herbed yoghurt
8
In a medium bowl, mix together the yoghurt, lemon zest, parsley, and cilantro
9
Serve the yoghurt with the lamb cutlets