Easy Lamb Schnitzel

Yield Serves 4
RECIPE Ingredients
  • 1 pack of lamb top sirloin (4 portions)
  • 1 cup all-purpose flour
  • 4 large eggs
  • 3 cups seasoned fine bread crumbs or Panko bread crumbs, finely ground in a food processor
  • salt and pepper
  • lemon wedges for serving
Recipe notes
Our thick cut of lamb top sirloin is the perfect choice for pounding thin and giving the schnitzel treatment.
RECIPE Preparation
  1. Place each piece lamb sirloin between plastic wrap that is about 5 times the size of the lamb.
  2. With a meat mallet, pound the lamb with medium force to the thickness of a pie crust or slightly thicker, about ¼ inch. Be sure to vary your points of impact for even results.
  3. Beat eggs in a shallow dish. In a second shallow dish or half-hotel pan mix together flour, salt and pepper, and in a third spread the breadcrumbs. Line the pans up, side-by-side, with a clean plate at the end of the assembly line.
  4. First place the lamb in the flour/salt mix and completely cover/dredge all surface areas. This will ensure complete coverage of the remaining ingredients.
  5. Remove the lamb gently shake off excess flour, and place in the pan of beaten eggs. Thoroughly coat the lamb surface area with the egg.
  6. Remove the lamb from the egg and let the excess egg drip off for a few seconds.
  7. Place the lamb in the breadcrumbs mix and completely cover the lamb with the breadcrumbs. Once covered in bread crumbs, place lamb on the dish at the end of the assembly line.
  8. Heat a 12" frying pan on medium heat and add a generous amount of neutral oil to fully cover the bottom of the pan.
  9. Once the oil is heated gently place the lamb in pan and fry for about 1 to 2 minutes on each side, watching to keep it from browning too quickly.
  10. Remove lamb from pan and repeat with remaining pieces. Place all 4 pieces of lamb on a sheet pan and bake in a 350F oven for approximately 3 minutes then allow the meat to rest for 1 minute.
  11. Place lamb schnitzel on a dinner plate, slice, and garnish with lemon. Pair with a simple arugula salad seasoned with citrus and thinly sliced red onion.