Lamb Schnitzel Lemon Butter Mashed Potatoes
This dish features crispy lamb schnitzel paired with creamy lemon butter mashed potatoes, creating a delightful balance of flavors and textures that is perfect for any occasion.
Ingrédients
For the Schnitzel
- 4 pieces lamb chops Choose tender cuts for best results.
- 1 cup breadcrumbs Add crunch with panko or traditional styles.
- 1/2 cup flour This is the first layer of coating.
- 2 pieces eggs Beaten, these will help the breadcrumbs stick.
- to taste salt Essential for flavor enhancement.
- to taste pepper Adds a lovely bite.
- 1/4 cup olive oil Ideal for frying, gives crispy texture.
For the Mashed Potatoes
- 4 large potatoes Starchy varieties like Russet work best.
- 1/4 cup butter For creamy mashed potatoes.
- 1 piece lemon Juice of 1 lemon, freshly squeezed for bright flavor.
Instructions
Preparation
- Start by gathering all your ingredients. This simple preparation encourages a smoother cooking experience.
- Use a meat mallet to flatten the lamb chops carefully to about a half-inch thick.
- Sprinkle salt and pepper generously over both sides of the lamb chops.
- Coat each lamb chop first in flour, then dip into beaten eggs, and finally cover each piece in breadcrumbs.
Cooking
- In a large pan, heat the olive oil over medium heat until hot.
- Carefully place the coated lamb chops into the hot oil and fry them for about 3-4 minutes on each side or until golden brown.
- While the lamb is frying, bring a pot of salted water to a boil and add the peeled and chopped potatoes.
- Cook the potatoes for about 15-20 minutes until soft, then drain and mash them with butter and fresh lemon juice.
- Plate the schnitzels alongside generous scoops of lemon butter mashed potatoes.
- Optional: Garnish with fresh herbs like parsley for added flavor.
Notes
For a spicier kick, consider adding some red pepper flakes. Store leftovers in an airtight container in the fridge for up to three days.