Crushed Almond Cutlets

Take cutlets to a whole new level with the addition of a textured, nutty crust.

Serve with wedges, a warm salad and fresh mozzarella


  • 12 lamb cutlets
  • ¼ cup flour
  • 1½ - 2 cups breadcrumbs
  • 1 egg, beaten with 2 Tbsps of water
  • ¼ cup whole almonds, chopped
  • 1 Tbsp finely chopped parsley leaves
  • oil for frying
To serve
  • lemon wedges
  • warm salad of green beans, peas, fresh mozzarella and herbs (sweet marjoram or oregano leaves)
View Method Crushed Almond Cutlets


  1. Place the flour on a plate, the breadcrumbs on another, and the egg mixture in a shallow bowl. Stir the almonds and parsley through the breadcrumbs and season.
  2. Coat each cutlet in the flour, shaking off the excess. Dip into the egg mixture, then place into the breadcrumbs. Gently pat down on each side, ensuring that the cutlets are well coated. Place on a large plate as you go.
  3. Heat a large frying pan over medium heat. Add enough oil to just cover the base of the pan. As soon as the oil is hot (test oil is hot by dropping in a few crumbs – they should sizzle in the hot oil), add half of the lamb cutlets and cook for 3 minutes until golden brown, then turn and cook for a further 1 minute until golden brown.
  4. Remove, and drain on a kitchen paper. Repeat with remaining lamb cutlets.
  5. Serve cutlets with warm salad and lemon wedges.
View Ingredients Crushed Almond Cutlets
View Method Crushed Almond Cutlets
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