Crispy Lamb Cutlets with Yogurt Sauce — Crispy Lamb Cutlets with Tangy Yogurt - Mansaf Schnitzel
Lamb cutlets pounded and breaded Austrian schnitzel-style, shallow-fried golden and crowned with Jordan's tangy mansaf yogurt sauce, toasted slivered almonds, dried lemon, and fresh parsley.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Lay lamb chops between two sheets of plastic wrap and pound with a heavy pan to 1cm thickness. Season with salt and pepper. Mince garlic. Zest and juice the lemons. Pick parsley leaves.
Build 1
Spread flour seasoned with 0.5 tsp salt on one plate. Beat eggs in a shallow bowl. Mix panko with 1 tsp sumac on a third plate. Press each lamb cutlet into flour, dip into egg, then coat in panko, pressing firmly so crumbs stick on both sides.
Build 2
Whisk Greek yogurt, buttermilk, minced garlic, dried mint, turmeric, 2 tbsp lemon juice, lemon zest, and 0.5 tsp salt in a small saucepan off the heat until smooth. Warm over lowest heat 90 seconds whisking constantly, until just warmed through without simmering.
Build 3
Toast slivered almonds with butter in a dry skillet over medium 3–4 minutes stirring often, until almonds turn deep gold and butter smells nutty. Tip onto a plate.
Sear
Heat neutral oil in a heavy skillet over medium-high 90 seconds until shimmering. Lay both breaded lamb cutlets in the pan and shallow-fry 3 minutes per side until panko turns deep golden and each cutlet reads 145F at the thickest point.
Plate
Lift lamb to two plates. Pour warm mansaf yogurt sauce generously over each cutlet, scatter toasted almonds across the top, dust with remaining sumac, and finish with parsley and a final squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.