Description
A delicious and quick lamb schnitzel recipe served with creamy lemon butter mashed potatoes, perfect for a flavorful and satisfying meal in just 35 minutes.
Ingredients
Scale
Lamb Schnitzel
- 4 lamb chops
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs
- Salt to taste
- Pepper to taste
- 1/4 cup olive oil
Lemon Butter Mashed Potatoes
- 4 large potatoes
- 1/4 cup butter
- Juice of 1 lemon
Instructions
- Flatten Lamb Chops: Use a meat mallet to gently pound each lamb chop until they are evenly flattened, which helps them cook quickly and evenly.
- Season: Sprinkle salt and pepper on both sides of the flattened lamb chops to enhance their flavor.
- Coat Lamb Chops: First dredge each chop in the flour, then dip it in beaten eggs, and finally coat thoroughly with breadcrumbs to create a crispy outer layer.
- Heat Oil: Pour the olive oil into a pan and heat it over medium heat until shimmering but not smoking, preparing it for frying.
- Fry Schnitzels: Place the breaded lamb chops in the hot oil and fry them until they turn golden brown on both sides, about 3-4 minutes per side, ensuring they are cooked through.
- Boil Potatoes: Peel and cut the potatoes if desired, then boil them in salted water until tender and easily pierced with a fork, usually 15-20 minutes.
- Mash Potatoes: Drain the cooked potatoes and mash them while warm. Stir in the butter and lemon juice until the mixture is smooth and creamy with a hint of citrus.
- Serve: Plate the golden lamb schnitzels alongside a generous portion of lemon butter mashed potatoes and enjoy a well-balanced, flavorful meal.
Notes
- For extra crispiness, refrigerate the breaded lamb chops for 20 minutes before frying.
- You can substitute olive oil with vegetable oil for frying if preferred.
- Adding garlic or herbs like rosemary to the mashed potatoes enhances the flavor.
- Ensure the oil is hot enough before frying to prevent soggy schnitzels.
- Adjust seasoning of mashed potatoes with salt and pepper to taste after mashing.
