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Rate this recipe by Keens
Mustard Crumbed Lamb Cutlets
minutes Stove Top
1 cup dried bread crumbs
1 lemon, zested
McCormick Garlic Powder
KEEN'S Mustard Powder
1 tbsp fresh parsley
1/2 cup milk
1/4 cup plain flour
8 lamb cutlets, flattened out
3 tbsp oil for frying
steamed green beans and potatoes
Combine breadcrumbs, lemon zest,
McCormick Garlic Powder, KEEN’S Mustard Powder
and parsley together in a medium bowl and set aside.
Whisk the egg and milk together and set aside. Place each cutlet into the flour and shake off excess, then dip into the milk and egg mix and shake off excess.
Press cutlets into the crumb mixture. Heat oil in a large frying pan and shallow fry cutlets until golden brown.
Serve with steamed green beans and potatoes.
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