Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Quick Ingredients

8 small lamb cutlets (about 800 g total), bones trimmed, pounded to 5 mm
120 g (1 cup) all-purpose flour
3 large eggs
180 g (2 cups) dry breadcrumbs (or panko)
60 g (1/2 cup) grated Parmesan (optional but recommended)
1 tsp fine sea salt + extra to taste
1 tsp freshly ground black pepper
1 tsp garlic powder (optional)
750–900 g (1.5–2 lb) baby potatoes
1 small red onion, finely sliced
3 tbsp chopped fresh parsley, plus extra for garnish
2 tbsp chopped fresh dill (or more parsley)
90 ml (6 tbsp) extra-virgin olive oil, divided
3 tbsp fresh lemon juice (plus lemon wedges for serving)
2 tsp Dijon mustard
Neutral frying oil (sunflower, canola, or light olive oil)

Do This

1. Boil whole baby potatoes in salted water for 12–15 minutes until just tender; drain and cool slightly.
2. Whisk 4 tbsp olive oil, lemon juice, Dijon, salt, and pepper; toss warm potatoes, red onion, parsley, and dill with dressing. Set aside.
3. Pound lamb cutlets between baking paper to about 5 mm thickness; season with salt and pepper.
4. Set up breading station: one plate flour, one bowl beaten eggs, one plate breadcrumbs mixed with Parmesan and optional garlic powder.
5. Dredge each cutlet in flour, dip in egg, then coat evenly in breadcrumb mixture; press crumbs on firmly.
6. Shallow-fry schnitzels in 1 cm hot oil over medium-high heat, 2–3 minutes per side, until deep golden and just cooked through; drain on paper towels and salt lightly.
7. Serve lamb schnitzel immediately with lemon wedges and generous spoonfuls of the lemony potato salad.

Why You’ll Love This Recipe

Classic schnitzel method meets tender, flavorful lamb for a special but approachable dinner.
A bright, herby lemon potato salad balances the richness of the crispy coating.
Everything cooks in under an hour with simple, supermarket ingredients.
Ideal for weeknights yet impressive enough for guests or a Sunday lunch.

Grocery List

Produce: Baby potatoes, red onion, lemons, fresh parsley, fresh dill (or extra parsley).
Dairy: Eggs, Parmesan cheese (optional but delicious).
Pantry: Lamb cutlets, all-purpose flour, dry breadcrumbs or panko, extra-virgin olive oil, neutral frying oil, Dijon mustard, salt, pepper, garlic powder (optional).

Full Ingredients

Lamb Schnitzel

8 small lamb cutlets, about 100 g each (total about 800 g), fat trimmed, bones frenched if possible
1 tsp fine sea salt, plus extra for sprinkling
1 tsp freshly ground black pepper
120 g (1 cup) all-purpose flour
3 large eggs
180 g (2 cups) dry breadcrumbs or panko
60 g (1/2 cup) finely grated Parmesan cheese (optional but recommended)
1 tsp garlic powder (optional, for extra flavor)
Neutral frying oil (sunflower, canola, or light olive oil), enough for about 1 cm depth in your pan
Lemon wedges, for serving

Lemon Herb Potato Salad

750–900 g (1.5–2 lb) baby potatoes (waxy type, such as Yukon Gold or small red potatoes)
1 tbsp salt (for potato cooking water)
1 small red onion, very thinly sliced
3 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh dill (or use more parsley if you prefer)
60 ml (4 tbsp) extra-virgin olive oil
3 tbsp freshly squeezed lemon juice (about 1–2 lemons)
2 tsp Dijon mustard
1/2 tsp fine sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste

For Serving & Garnish

Fresh parsley leaves, roughly chopped or left whole
Additional lemon wedges
Flaky sea salt (optional, for finishing)

Step-by-Step Instructions

Step 1: Prep and cook the potatoes

Scrub the baby potatoes well and leave them whole (halve any that are particularly large so they cook evenly). Place the potatoes in a medium saucepan and cover with cold water by about 2.5 cm. Add 1 tablespoon of salt to the water.

Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 12–15 minutes, until the potatoes are just tender when pierced with the tip of a knife but not falling apart. Drain well in a colander and let them steam-dry for 5 minutes so excess moisture evaporates. This helps them soak up the dressing later.

Step 2: Make the lemon herb potato salad

While the potatoes are cooking, make the dressing. In a large mixing bowl (big enough to hold all the potatoes), whisk together 60 ml (4 tbsp) olive oil, 3 tbsp lemon juice, 2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.

When the potatoes are drained and still warm but cool enough to handle, cut them into halves or quarters, depending on size. Add them to the bowl with the dressing along with the thinly sliced red onion, 3 tbsp chopped parsley, and 2 tbsp chopped dill.

Gently toss until all the potatoes are coated and the herbs and onion are evenly distributed. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Set aside at room temperature while you prepare the schnitzel; the flavors will continue to develop.

Step 3: Pound and season the lamb cutlets

Place a lamb cutlet between two sheets of baking (parchment) paper or plastic wrap. Using a meat mallet, rolling pin, or the bottom of a heavy saucepan, gently pound the meat to an even thickness of about 5 mm. Work from the center outwards to avoid tearing the meat. Repeat with all cutlets.

Season both sides of each pounded cutlet lightly but evenly with the 1 tsp of fine sea salt and 1 tsp of black pepper. Set aside while you prepare the breading station.

Step 4: Set up the breading station

Prepare three shallow dishes or plates:

Dish 1: Add 120 g (1 cup) all-purpose flour.
Dish 2: Crack 3 large eggs into a bowl and beat with a fork until well mixed.
Dish 3: Mix 180 g (2 cups) breadcrumbs with 60 g (1/2 cup) grated Parmesan and 1 tsp garlic powder (if using).

Arrange the dishes in a row: flour, eggs, then breadcrumb mixture. Leave a clean plate at the end for your breaded cutlets. This assembly-line setup makes the process neater and faster.

Step 5: Bread the lamb schnitzels

Working with one cutlet at a time, dredge it in the flour, shaking off any excess so only a thin coating remains. Dip it into the beaten eggs, letting excess egg drip back into the bowl. Then press the cutlet firmly into the breadcrumb mixture on both sides so it is fully coated. Press with your fingers to help the crumbs adhere well.

Place the breaded cutlet on the clean plate and repeat with the remaining pieces. Let the breaded cutlets rest for 5–10 minutes; this helps the coating stick better during frying.

Step 6: Fry the schnitzels until golden and crisp

In a large, wide frying pan or skillet, pour in enough neutral oil to reach a depth of about 1 cm. Heat the oil over medium-high heat until it shimmers. A small pinch of breadcrumb dropped into the oil should sizzle immediately but not burn; aim for about 180°C (350°F) if you are using a thermometer.

Fry the schnitzels in batches, without crowding the pan. Carefully lower 2–3 cutlets into the hot oil, laying them away from you to prevent splashes. Cook for 2–3 minutes on the first side, until deep golden brown, then flip and cook for another 2–3 minutes. The lamb should be cooked through but still juicy; because it is thin, it cooks quickly.

Transfer the cooked schnitzels to a wire rack set over a baking sheet or a plate lined with paper towels. Immediately sprinkle lightly with salt. Keep warm in a low oven (about 90–100°C / 195–210°F) while you fry the remaining batches.

Step 7: Plate and serve with lemon and potato salad

Give the potato salad a gentle toss and taste once more, adjusting seasoning if needed. If it seems dry, drizzle with an extra spoonful of olive oil or a squeeze of lemon.

Arrange 1–2 lamb schnitzels on each plate. Add a generous spoonful of the lemon herb potato salad to the side. Garnish with extra parsley and dill, and tuck in a couple of lemon wedges for squeezing over the hot schnitzel just before eating.

Finish with a pinch of flaky sea salt over the schnitzel, if you like, and serve immediately while the coating is still crisp.

Pro Tips

Even thickness is key: Take your time pounding the lamb cutlets to an even 5 mm. This ensures they cook quickly and evenly without drying out.
Do not overcrowd the pan: Fry in batches so the oil temperature stays hot. Overcrowding leads to greasy, soggy schnitzel instead of crisp coating.
Use warm potatoes for the salad: Tossing the potatoes with dressing while they are still warm helps them absorb flavor and gives you a more vibrant salad.
Rest the breaded cutlets: Letting the breaded lamb sit for 5–10 minutes before frying helps the coating adhere and reduces crumbs in the oil.
Adjust lemon to taste: Lamb loves acidity. Do not be shy with lemon wedges at the table so everyone can add more brightness.

Variations

Herb-crusted schnitzel: Stir 2 tbsp of finely chopped fresh herbs (parsley, thyme, or rosemary) into the breadcrumb mixture for a greener, more aromatic crust.
Spiced potato salad: Add 1 tsp smoked paprika or 1/2 tsp ground cumin to the potato salad dressing for a subtle smoky or earthy note.
Creamier salad: For a richer side, whisk 2–3 tbsp of mayonnaise or Greek yogurt into the lemon-Dijon dressing before tossing with the potatoes.

Storage & Make-Ahead

The lamb schnitzel is best eaten fresh, while the coating is hot and crisp. However, you can refrigerate leftovers in an airtight container for up to 2 days. To re-crisp, reheat the schnitzels on a wire rack over a baking sheet in a 190°C (375°F) oven for 8–10 minutes, flipping once.

The potato salad keeps well. Store it covered in the refrigerator for up to 3 days. Bring it to room temperature and taste for seasoning before serving; you may want to refresh it with a little extra lemon juice, olive oil, and herbs.

For make-ahead prep, you can boil the potatoes, make the dressing, and chop the herbs up to 1 day in advance, storing components separately in the refrigerator. You can also pound and season the lamb and keep it covered and chilled for up to 1 day. Bread and fry the schnitzels just before serving for the best texture.

Nutrition (per serving)

Approximate values per serving (1–2 schnitzels plus a generous portion of potato salad): about 820 calories; 43 g protein; 47 g fat; 48 g carbohydrates; 4 g fiber; 5 g sugar; 960 mg sodium. Actual values will vary based on specific ingredients, portion sizes, and how much oil is absorbed during frying.

Crispy Lamb Schnitzel with Lemon and Potato Salad