These crumbed lamb cutlets from Guy Grossi are coated with a mixture of panko breadcrumbs, parmesan, rosemary, thyme and sage. Partner with a fresh mint pea salad and salmoriglio for a modern Italian dish that's sure to impress.






Skill level

Average: 3.8 (11 votes)


  • 12 French-trimmed lamb cutlets
  • 1 tbsp finely chopped rosemary leaves
  • 1 tbsp finely chopped sage leaves
  • 1 tbsp finely chopped thyme leaves
  • 60 g (1 cup) panko breadcrumbs (see Note)
  • 2 tbsp finely grated parmesan
  • 50 g (½ cup) plain flour
  • 2 eggs, lightly beaten
  • 125 ml (½ cup) vegetable oil
  • 2 sprigs rosemary

Mâche and mint salad

  • 100 g (½ cup) podded peas, or 200 g unpodded peas (see Note) 
  • 100 g lamb’s lettuce (mâche) (see Note) 
  • ½ radicchio, leaves separated, torn
  • ½ cup loosely packed mint leaves
  • 2 tbsp extra virgin olive oil
  • 3 tsp white wine vinegar
  • 2 tsp lemon juice
  • 75 g marinated goat’s cheese or feta, crumbled



  • ¼ cup loosely packed oregano leaves
  • 1 cup loosely packed flat-leaf parsley
  • 1 garlic clove, roughly chopped
  • 2 tsp capers
  • 1 anchovy fillet
  • 2 tbsp lemon juice
  • 60 ml (¼ cup) olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Using a meat mallet, pound lamb cutlets lightly all over until 5 mm thick. Place herbs, breadcrumbs and parmesan in a bowl and mix well to combine. Season with salt and pepper.

To crumb lamb cutlets, place breadcrumb mixture, flour and eggs in 3 separate shallow bowls. Working one at a time, dust cutlets with flour, shaking off excess, then dip in eggs and coat in breadcrumb mixture, pressing mixture to ensure it sticks. Place on a plate and refrigerate for 20 minutes.

Meanwhile, to make salad, blanch peas in a saucepan of boiling water for 2 minutes, then drain and refresh in iced water. Drain again and place in a large bowl with mâche, radicchio and mint. Toss gently to combine.

To make dressing, whisk together olive oil, vinegar and lemon juice. Add to salad and toss gently to combine. Scatter over goat’s cheese and season with salt and pepper.

To make salmoriglio, blend all ingredients, except oil, in a blender to a smooth paste. Transfer to a bowl and gradually whisk in oil until combined, then season.

Heat oil in a large frying pan over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Add rosemary sprigs, then cook lamb, in batches, for 4 minutes, turning halfway, or until golden brown and cooked to medium. Drain on paper towel and cover with foil to keep warm. 

Divide lamb cutlets and salad among plates and drizzle over salmoriglio to serve.


• Panko breadcrumbs are available from Asian food shops. 
• If you can’t find fresh peas, substitute 90 g frozen peas.
• Lamb’s lettuce is a salad green that is sold in punnets at selected greengrocers.



Photography by Derek Swalwell.


As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.