Dinner
Crispy Lamb Cutlets with Tangy Yogurt
Mansaf Schnitzel
Lamb cutlets pounded and breaded Austrian schnitzel-style, shallow-fried golden and crowned with Jordan's tangy mansaf yogurt sauce, toasted slivered almonds, dried lemon, and fresh parsley.
$8
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
980Calories
58gProtein
56gFat
48gCarbs
8gSugar
4gFiber
1080mgSodium
215mgChol
0gSat Fat
Goes well with
Pale Ale
local
Ayran
international
high-protein
fusion-kitchen
Instructions
1
Prep
Lay lamb chops between two sheets of plastic wrap and pound with a heavy pan to 1cm thickness. Season with salt and pepper. Grate garlic. Zest and juice the lemon. Pick parsley leaves.
2
Build 1
Spread flour seasoned with 0.25 tsp salt on one plate. Beat egg in a shallow bowl. Mix panko with 0.5 tsp sumac on a third plate. Press lamb into flour, dip into egg, then coat in panko, pressing firmly so crumbs stick on both sides.
3
Build 2
Whisk Greek yogurt, buttermilk, garlic, dried mint, turmeric, 1 tbsp lemon juice, lemon zest, and 0.25 tsp salt in a small saucepan off the heat until smooth. Warm over lowest heat 90 seconds whisking constantly, until just warmed through without simmering.
4
Build 3
Toast slivered almonds with butter in a dry skillet over medium 3 minutes stirring often, until almonds turn deep gold and butter smells nutty. Tip onto a plate.
5
Sear
Heat neutral oil in a heavy skillet over medium-high 90 seconds until shimmering. Lay breaded lamb in the pan and shallow-fry 3 minutes per side until panko turns deep golden and the cutlet reads 145F at the thickest point.
6
Plate
Lift lamb to a plate. Pour warm mansaf yogurt sauce generously over the lamb, scatter toasted almonds across the top, dust with remaining sumac, and finish with parsley and a final squeeze of lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g16 oz boneless lamb loin chops
- 1 tsp1 tsp kosher salt
- 1/2 tsp1/2 tsp ground black pepper
- 80g1/3 cup all-purpose flour
- 22 large eggs
- 120g2 cup panko breadcrumbs
- 1 1/2 tsp1 1/2 tsp ground sumac
- 120ml1/4 cup neutral oil
- 360g3/4 cup full-fat Greek yogurt
- 120ml1/4 cup buttermilk
- 22 fresh lemon
- 22 garlic clove
- 1 tsp1 tsp dried mint
- 1/2 tsp1/2 tsp ground turmeric
- 60g1/4 cup slivered almonds
- 2 tbsp2 tbsp unsalted butter
- 10g4 tbsp flat-leaf parsley
