Parmesan Australian lamb schnitzel

Parmesan Australian lamb schnitzel



Prep Time


Cook Time



600g Lamb leg steaks (6mm thick)

1 cup dried breadcrumbs

½ cup shredded parmesan

¼ cup finely chopped parsley

½ cup plain flour

1 egg, beaten

2 tablespoons olive oil


  • Lay lamb steaks flat on board and flatten with meat mallet to 3mm thickness.
  • Combine breadcrumbs, parmesan and parsley. Place on flat tray.
  • Toss lamb in flour to lightly coat. Shake off any excess.
  • Dip into beaten egg.
  • Dip both sides in crumb mixture, pressing firmly. Repeat with remaining lamb steaks.
  • Heat oil in large frying pan over moderately high heat.
  • Cook schnitzels for 2-3 minutes on each side until golden brown.
  • Drain on absorbent paper.


  • Serving Suggestion: Serve schnitzels with salad and a wedge of fresh lemon.
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