Lamb cutlet schnitzels with rosemary, olive and lemon butter

Adam Liaw
Crumbed lamb cutlets in rosemary, olive and lemon butter.
Crumbed lamb cutlets in rosemary, olive and lemon butter. Photo: William Meppem

Most schnitzels served in pubs these days are deep-fried, but shallow-frying in butter is the key to schnitzel paradise.


8 lamb cutlets, frenched

¼ cup plain flour

2 eggs, beaten

1 cup panko breadcrumbs

1 lemon

100g butter

2 large sprigs rosemary

¼ cup pitted green olives, roughly chopped


1. Dip the lamb cutlets first into the flour, shake off any excess, then dip into beaten eggs and finally into the breadcrumbs. Halve the lemon and cut one half into wedges. Peel the rind from the remaining half lemon in thick strips using a vegetable peeler.

2. Heat a large frying pan over medium-high heat and add half the butter and one of the rosemary sprigs. Fry four cutlets for about three minutes on each side, basting with the butter as they cook. Remove from the pan and set aside.

3. Add the remaining four cutlets to the pan with the other half of the butter, the remaining rosemary sprig and the lemon rind. Fry the second batch of cutlets in the same way as the first, but add the olives after turning the cutlets. When the second batch has finished cooking, spoon the butter, olives and rosemary in the pan over all eight cutlets, then serve.

Tip Panko breadcrumbs are made by passing an electric current through uncooked bread dough to raise it without cooking it. You can make your own by running white bread through the shredding attachment of a food processor.

Find more of Adam Liaw"s recipes in the Good Food Favourite Recipes cookbook.

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