Ingredients per serve



  • Eggs, whisked 4.0 x
  • Panko breadcrumbs 500.0 g
  • Finely chopped rosemary 50.0 g
  • Finely grated parmesan 100.0 g
  • Lamb Leg Steaks 10.0 x
  • Plain flour 400.0 g


An economical cut of lamb leg steak is a perfect alternative protein to chicken, veal, and pork in a schnitzel. The sweet scent of rosemary pairs perfectly with the lamb.



  1. Schnitzel

    • Whisk an egg with 150 ml of water until fully combined to make an egg wash. Combine panko bread crumbs with rosemary and parmesan.
    • Lightly pound lamb steaks with the flat side of a meat mallet, wrapped with plastic wrap, until an even, thin thickness.
    • Place seasoned flour, egg wash and panko mix in separate gastronomes. Dust lamb steaks in seasoned flour, then dip in egg wash and coat in crumbs, one at a time. Cover and refrigerate for 20 minutes.
    • Deep-fry schnitzels until light golden and cooked through, then drain on paper towels.
  2. Gravy

    • Combine KNORR Rich Brown Gravy GF and KNORR Tomato Powder GF with warm water. Bring to a boil, whisking for 2–3 minutes or until thickened.
  3. To Serve

    • Serve the schnitzel with the sauce on the side.
    Serving suggestion: Serve with roasted Hasselback potatoes dusted with extra KNORR Tomato Powder, roasted garlic, and steamed greens like asparagus spears.