Cut: leg Parmesan Lamb Schnitzel

  • Meat Lamb
  • Cut Leg

This delicious lamb schnitzel with a hint of parmesan is the perfect dish for autum entertaining.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Leg/ Topside/Knuckle/Silverside 6mm Thick Butterflied Steak 600g 2.4kg 6kg
Flour Plain 70g 280g 700g
Egg Wash 150ml 600ml 1.5L
Breadcrumbs Dried 100g 400g 1kg
Parmesan Shredded 50g 200g 500g
Parsley Finely Choppped 5g 20g 50g

 

Preparation

BUTCHER - PREPARATION/METHOD

1. Lay lamb steaks flat on a board and flatten with meat mallet to 3mm thickness.

2. Combine breadcrumbs, parmesan and parsley. Place on a flat tray.

3. Toss lamb in flour to coat lightly.

4. Pass through egg wash.

5. Dip both sizes in a breadcrumb mixture pressing on firmly.

RETAIL PRESENTATION

Display on flat trays.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Heat 20ml of oil in a large frying pan over a moderately high heat.

2. Cook schnitzels for 2-3 minutes on each side until golden.

3. Drain on absorbent paper.

SERVING SUGGESTION

Serve two schnitzels per person with a salad and a wedge of fresh lemon.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Suitable to display all year round.