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     Lamb Cutlets Header

                                   Lamb Cutlets
   Lamb Cutlets Photo
Category: Meat
Servings: 4
Total time: 1 hr 15 min
Level: Easy
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Delectable lamb chops fried to perfection and served over a bed of arugula. An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 6 - 8 lamb rib chops, trimmed with most of the fat removed

- 1/8 teaspoon cinnamon

- 1/8 teaspoon nutmeg

- 1 teaspoon grated lemon zest (approximately 1/2 of a lemon)

- 4 egg whites

- 2 – 3 cups bread crumbs

- Frying oil

- Lemon wedges

- 1/2 pound fresh arugula

- 1 pint cherry tomatoes

- Salt


1.  Thoroughly clean the lamb chops, making sure to remove as much fat as possible.

2.  With a meat pounder or your fist, pound the lamb chops until they are approximately 1/8 inch thick. Don’t pound the meat too thin and leave it attached to the bone.

3.  Lightly salt each of the lamb chops and set them aside.




4.  In a large bowl, whisk egg whites, lemon zest, cinnamon and nutmeg thoroughly.

5.  In a separate, large bowl or pan, place the bread crumbs.

6.  Dredge each lamb chop through the egg white mixture.

7.  Dredge each lamb chop through the bread crumbs ensuring that the breadcrumbs completely cover the meat. Be sure to press the bread crumbs into the lamb so they stick well.

8.  In a large skillet or pot for frying, add canola oil. Make sure to leave at least 1 inch between the oil and the rim of the skillet. If using a large pot for frying, do not fill more than 1/3 of the pot with oil. Heat the oil over medium-high heat to 350 degrees. Hot oil is dangerous, highly flammable and can cause serious burns if it gets on your skin. Be very attentive at all times when working with and around hot oil.

9.  When the oil reaches the correct temperature, place 2 cutlets into the hot oil and fry each cutlet thoroughly on both sides until the bread crumbs are golden brown, approx. 5 – 7 minutes. Be careful not to overcrowd the pan or the cutlets won’t fry evenly. Please be attentive and vigilant when working with and around the hot oil so as not to burn yourself while cooking.

10.  When the cutlets are golden brown, remove them from the oil and place on paper towels to drain any excess oil.

11.  Using a spatula or fine, slotted spoon remove as much of the loose bread crumbs that remain in the hot frying oil as possible and discard them. These breadcrumbs will continue to cook in the oil and eventually burn, leaving a bad aftertaste in the oil and subsequently on your cutlets. The cleaner you keep the oil during frying, the better all of your cutlets will taste.

12.  Repeat steps 9 - 11 until all cutlets are fried.

13.  Serve immediately over a bed of arugula and cherry tomatoes dressed with 1 tablespoon olive oil and 1/2 teaspoon vinegar with lemon wedges on the side.