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  1. Inspiring food service recipes for New Zealand

Lamb Schnitzel with Rosemary Parmesan Crumb

Lamb Schnitzel with Rosemary Parmesan Crumb – Recipe

Lamb can be expensive, so the use of secondary cuts makes this a more cost effective recipe without compromising flavour or the perception of your diners. A delicious gluten-free crumb also makes this dish a versatile menu option.

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Ingredients per serve

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What you need

Lamb can be expensive, so the use of secondary cuts makes this a more cost effective recipe without compromising flavour or the perception of your diners. A delicious gluten-free crumb also makes this dish a versatile menu option.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Schnitzel

    • Trim the lamb leg steaks and tenderise with a meat mallet.
    • Set out three half gastronorm trays, and place flour in the first. Whisk together eggs and milk in the second. Combine KNORR Potato Flakes, rosemary and parmesan in the third.
    • Crumb each lamb steak with flour, egg wash, and potato flakes in that order.
    • Fry until golden and cooked through. Drain.

  3. Mash

    • Bring water and salt to a boil in a pot. Once boiling, remove from heat.
    • Add milk and KNORR Potato Flakes, whisking to combine.
    • Let it sit for 2 minutes, then whisk again. Set aside.

  4. Broccoli

    • Blanch the florets. Reheat in boiling water before serving.

  5. Gravy

    • Whisk together KNORR Rich Brown Gravy and water. Simmer for 2 minutes.

  6. To Serve

    • Top the schnitzel with gravy and serve with mash and broccoli on the side.
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