Menu
  1. Home
  2. Inspiring food service recipes for New Zealand
  3. Rosemary Parmesan Lamb Schnitzel
  1. Inspiring food service recipes for New Zealand

Rosemary Parmesan Lamb Schnitzel

Rosemary Parmesan Lamb Schnitzel – Recipe

An economical cut of lamb leg steak is a perfect alternative protein to chicken, veal, and pork in a schnitzel. The sweet scent of rosemary pairs perfectly with the lamb.

...

Ingredients per serve

−
+

Schnitzel

  • Eggs, whisked 4.0 x
  • Panko breadcrumbs 500.0 g
  • Finely chopped rosemary 50.0 g
  • Finely grated parmesan 100.0 g
  • Lamb leg steaks 10.0 x
  • Plain flour 400.0 g

Gravy

An economical cut of lamb leg steak is a perfect alternative protein to chicken, veal, and pork in a schnitzel. The sweet scent of rosemary pairs perfectly with the lamb.

...

Preparation

  1. Schnitzel

    • Whisk an egg with 150 ml of water until fully combined to make an egg wash. Combine panko bread crumbs with rosemary and parmesan.
    • Lightly pound lamb steaks with the flat side of a meat mallet, wrapped with plastic wrap, until an even, thin thickness.
    • Place seasoned flour, egg wash and panko mix in separate gastronomes. Dust lamb steaks in seasoned flour, then dip in egg wash and coat in crumbs, one at a time. Cover and refrigerate for 20 minutes.
    • Deep-fry schnitzels until light golden and cooked through, then drain on paper towels.

  2. Gravy

    • Combine KNORR Rich Brown Gravy GF and KNORR Tomato Powder GF with warm water. Bring to a boil, whisking for 2–3 minutes or until thickened.

  3. To Serve

    • Serve the schnitzel with the sauce on the side.
    Serving suggestion: Serve with roasted Hasselback potatoes dusted with extra KNORR Tomato Powder, roasted garlic, and steamed greens like asparagus spears.
Home
Home
Products
Products
Recipes
Recipes
Chef Inspiration
Inspiration
Menu
Menu