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Rosemary Parmesan Lamb Schnitzel
Rosemary Parmesan Lamb Schnitzel – Recipe

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.

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Ingredients per serve

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What you need

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.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Schnitzel

    • Whisk eggs with some water until fully combined to make an egg wash. Combine panko breadcrumbs 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.

  3. Gravy

    • Combine KNORR Rich Brown Gravy and KNORR Professional Tomato Soup Mix with warm water [500ml per 10 serves]. Bring to a boil, whisking for 2–3 minutes or until thickened.

  4. To Serve

    • Serve the schnitzel topped with the gravy.

  5. Chef tip:

    • Accompany the schnitzel with roasted Hasselback potatoes, roasted garlic, and steamed greens.
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