Sourdough Crumbed Lamb Cutlets Recipe

Sourdough Crumbed Lamb Cutlets Recipe

These lamb cutlets are one of my favourite picnic foods. The parsley turns the sourdough crumbs a greenish colour, making them a fun addition to any table!

Serves: 2


Sourdough Crumbed Lamb Cutlets Recipe

By: Raquel Neofit

With a herby sourdough crumb, these crumbed lamb cutlets offer a fun addition to any picnic or dinner spread — and they’re perfect for summer feasts!


Prep time

Cook time



  • 8 slices sourdough bread, crust removed
  • Handful fresh parsley
  • 2 eggs, lightly beaten
  • Salt & pepper
  • 6 lamb cutlets, flattened to about 3 cm thick
  • Olive oil


  • Preheat oven to 100°C and place bread on the rack to dry out. Leave the door ajar.
  • Cool and place in a food processor with parsley and blitz to breadcrumbs.
  • Place eggs in a bowl with salt and pepper, whisk to combine.
  • Place breadcrumbs in a separate bowl.
  • Dip a cutlet in the egg, then in crumbs, pressing them into the cutlet.
  • Heat a frying pan over medium heat, add olive oil and cook cutlets until golden brown.
  • Tip: Press the crumbs firmly onto the cutlet to ensure they don’t fall off.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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