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Summer lamb schnitzels

  • 4
Summer lamb schnitzels

This dish is just as tasty done with beef or chicken.


  • 3 tablespoons olive oil
  • 4-6 slices aubergine, sliced 0.5cm thick
  • ¼ cup chopped fresh herbs, oregano, thyme, parsley, basil or 1 tablespoon dried herbs
  • 4-6 lamb schnitzels
  • 1 egg
  • ¼ cup milk
  • 1½ cups dry breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • ½ cup seasoned flour
  • Fresh tomato and herb dressing
  • 1 large tomato, blanched, peeled and diced
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar (cider, wine or balsamic)
  • 2 tablespoons chopped fresh herbs


  1. Heat oil in a large frying pan and cook the aubergine slices until golden on each side. Drain well and cool. Season slices with freshly ground black pepper and herbs.
  2. Place one piece of aubergine on one side of a lamb schnitzel and fold remaining half of the schnitzel over to enclose it. Repeat with remaining aubergine slices and lamb schnitzels.
  3. Beat the egg and milk together, and mix breadcrumbs with the cheese.
  4. Lightly coat each schnitzel with seasoned flour and pat off any excess.
  5. Dip in beaten egg and coat with breadcrumb and cheese mixture. Repeat with the remaining ingredients.
  6. Fry the schnitzels for 3 mintues on each side in olive oil over a moderate heat. Drain on paper towels. Serve with the Fresh Tomato and Herb Dressing.
  7. Fresh tomato and Herb Dressing
  8. Add the diced tomato to the remaining ingredients and season with pepper.

Cooks Tips

- Seasoned flour is plain flour with a good dash of ground black pepper, a pinch of dry mustard, and a little salt or sugar.

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