Crispy Crumb-Crusted Lamb Cutlets

Instructions

1. 1

   Pat the lamb cutlets dry with paper towels and season both sides with salt and pepper.

2. 2

   Set up three shallow dishes: place flour in the first dish, beat eggs in the second dish, and combine breadcrumbs, parmesan cheese, chopped rosemary, and garlic powder in the third dish.

3. 3

   Dredge each lamb cutlet in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure the crumbs adhere well.

4. 4

   Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.

5. 5

   Working in batches if necessary, carefully place the crumbed cutlets in the hot oil and cook for 3-4 minutes on each side until golden brown and crispy. The internal temperature should reach 145°F (63°C) for medium-rare.

6. 6

   Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.

7. 7

   Let the cutlets rest for 3-5 minutes before serving to allow the juices to redistribute.

8. 8

   Serve immediately with lemon wedges on the side for squeezing over the cutlets.