lamb schnitzel

Can I just throw it out there – crumbed lamb cutlets are the best food on the planet. And if cutlets are number one, this lamb schnitzel comes in a very close second.

Lamb schnitzel came around thanks to Mim – who makes THE best schnitzel. Walking past her local butcher shop recently, she happened to see a special’s sign in the window advertising ‘Lamb Schnitzel’. Having to know more, she quizzed the butcher, finding out that they use lamb chump chops (bones removed) to make the type of dish you’d be asking for if you had only one more night on earth.

Absolutely more-ish, this schnitzel is a lot more affordable than cutlets and if you bash the meat out thinly – a small chop goes a long way.

Mim recently made this for us whilst in Wagga and following her lead, I cooked it tonight for dinner at Mum and Dad’s with our Aunty Jenn-ay. It went down so well with some simple mashed potato and pumpkin and some steamed veggies. Dad favours fresh lemon as his garnish of choice and the rest of the table went for some good old tomato sauce.

Making good schnitty is a bit of an art form I must admit. If you can master this though – you’ll be asked to recreate it time and time again. (Be sure to check out my tips below for making the perfect lamb schnitzel). So I’m grateful to Mim’s butcher for passing on this cracking idea. And thanks to Mim for showing me how it’s done. I’m lucky to be privy to your little secret.

It doesn’t get much better than this.


Annabubby thoroughly enjoying having Aunty Jenny around.


lamb schnitzel (serves 6)

1.2 x kilos of lamb chump chops, bones removed and excess fat discarded*
150 grams of Panko breadcrumbs
250 grams of regular breadcrumbs (make your own or use store-bought crumbs)
2 x eggs, whisked
1 x cup of plain flour
Salt and freshly cracked pepper
Vegetable oil
Mashed potato and steamed vegetables, to serve
Fresh lemon wedges, to serve (optional)
Tomato sauce, to serve (essential)

  • Using a meat mallet or rolling pin, bash the chops out to be lovely and thin. Season well with salt and pepper.
  • Working one at a time (setting up a bit of a production line), dip a piece of meat in to the plain flour, coating on both sides.
  • Next, dip the meat it in to the egg mixture, coating on both sides.
  • Now coat the meat in the breadcrumbs and using the heel of your hand, pat down firmly.
  • Reserve on to a clean plate and continue until you’ve crumbed all of the meat.
  • When ready to fry the meat – in a heavy based fry pan, add a good glug of vegetable oil and bring to a medium-high heat.
  • In batches, add the schnitzel to the oil and cook for a couple of minutes until you can see that the edges are cooking and crisping up nicely.
  • Turn the meat and cook on the other side. (It won’t take long to cook considering the meat has been nicely flattened out).
  • Once cooked and golden brown, reserve on to some absorbent paper towel to drain any excess oil.

Serve with some mashed potato and steamed vegetables with the fresh lemon wedges and/or tomato sauce.

Lo’s tips

  • *Ask your butcher to remove the bones and excess fat for you. Bash the meat out yourself using a meat mallet or rolling pin. I like it very thin. One chump chop will flatten out to be quite a large sized piece of schnitzel so you could go with one chop per person. In saying that though, it tastes so good that you’ll want to ensure that you have enough for seconds. 1.2 kilos is approximately 9 chump chops.
  • To cook schnitzel, you need to use a heavy based pan. Reason being is you don’t want to burn the bottom of the schnitzel.
  • You can have the meat prepared and coated ahead of time and fry the schnitzel before it’s just time to eat.
  • You could also serve the lamb schnitzel with some mint jelly, tomato relish or my new favourite and delicious garlic jam.


Photographed below are the chump chops removed of the bones and excess fat.


Mim taught me to use a mixture of Panko and regular breadcrumbs to give the coating that extra crunch. (Mim makes her own breadcrumbs and adds finely chopped parsley and some garlic seasoning).


The key to making schnitzel is to have everything ready to go beforehand.


Really press down hard with the heel of your hand to ensure that the breadcrumbs stick properly.


See how lovely and thin the meat is.


Drain on absorbent paper towel.


Working in batches, be careful that the oil is not too hot or otherwise the schnitzel will just burn on the outside.


Might not be the prettiest looking dish going round but you’d be hard pressed to find something as tasty and satisfying.


Annabubby pinching Aunty Jenny’s food off her plate.


If you make this lamb schnitzel, please leave your comments below. xx


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