Coriander Crumbed Cutlets

By February 13, 2017June 29th, 2020Lamb
Coriander Crumbed Cutlets, cooking-meals-for-one

I could just keep eating these tasty cutlets, dressed in this yummy herbed yoghurt, they truly are finger licking.


  • 4 tablespoons plain flour
  • 1 egg
  • 4 tablespoons fresh breadcrumbs
  • ¼ cup fresh flat leaf parsley
  • ½ tablespoon finely chopped coriander
  • pinch of lemon zest
  • ½ teaspoon lemon thyme chopped
  • pinch of ground cumin
  • sea salt
  • freshly ground black pepper
  • lemon pepper seasoning
  • 3 lamb cutlets or lamb steaks
  • 1 tablespoon olive oil

Herbed yoghurt

  • 30 ml thick Greek yoghurt
  • pinch finely grated lemon zest
  • 1 teaspoon finely chopped fresh mint
  • pinch finely chopped fresh flat leaf parsley
  • ½  tablespoon finely chopped fresh coriander


Herbed Yoghurt

  • Mix Yoghurt and all the herbs together and place in a small serving bowl

Lamb cutlets

  • Lightly beat the egg in a bowl
  • Place the breadcrumbs, parsley, coriander, lemon zest, lemon thyme, cumin, lemon pepper seasoning, salt and pepper in zip lock bag and mix well.
  • Dip the cutlets firstly into flour coat well, then into the egg mixture and finally into the breadcrumbs, coating well, press crumbs firmly to coat the cutlets.
  • Heat the oil in large frying pan over medium heat. Pan fry cutlets until golden brown approx. 2-3 minutes on each side.

Serve with Herbed Yoghurt, a side salad or vegetables


Don’t blend the herbs and the breadcrumbs together as they will turn green

I found this recipe in Bill Granger’s cookbook “Every Day” I enjoyed it so much, I just had to adapted it for one

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