Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Crisp Thyme-Laced Breaded Lamb Cutlets
Golden, crunchy lamb cutlets inspired by Sicilian home cooking — tender inside, beautifully crisp outside, and scented with thyme and Pecorino.
🛒 Ingredients
- ✓ 8 lamb cutlets
- ✓ 50 g butter
- ✓ extra-virgin olive oil, for frying
- ✓ 4 eggs
- ✓ plain flour, as needed
- ✓ 100 g breadcrumbs
- ✓ 60 g grated Sicilian Pecorino PDO
- ✓ leaves from 4–5 sprigs of thyme, finely chopped
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
There’s something irresistibly charming about a good breaded lamb cutlet — especially when the recipe comes from Sicily, where simplicity and flavour walk hand in hand. These little beauties fry to a gorgeous golden crunch, the meat inside staying wonderfully tender while the Pecorino and thyme create a savoury aroma that feels like a warm breeze straight off the Mediterranean.
They’re exactly the sort of dish you can serve for a relaxed Sunday lunch or an elegant midweek supper without breaking a sweat. Quick to prepare and endlessly satisfying, they bring a bit of southern Italian sunshine to the British table.
👨🍳 Preparation
- 1
Gently flatten the lamb cutlets with a meat mallet and snip small cuts along the fat to stop them curling in the pan.
- 2
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with the Pecorino and chopped thyme.
- 3
Dip each cutlet first in the flour, then the egg, and finally the breadcrumb mixture, pressing firmly so the coating sticks well.
- 4
In a non-stick frying pan, melt the butter with a drizzle of olive oil over medium–high heat.
- 5
Fry the cutlets for about 2 minutes on each side until beautifully golden and crisp.
- 6
Drain briefly on kitchen paper to remove excess oil, then season lightly with salt.
- 7
Serve piping hot with roasted potatoes or a simple side of seasonal vegetables.
💡 Tips and Variations
For a lighter touch, bake the cutlets in a fan oven at 200°C for about 20 minutes, turning halfway through.
If you’d like a brighter, more aromatic flavour, add a little finely grated lemon zest to the breadcrumb mixture.
📦 Storage
- • Store cooked cutlets in the fridge for up to 2 days.
- • Reheat in the oven to restore their crispness.
- • Avoid freezing them once fried, but you can freeze them uncooked after breading.
🍷 Pairing
These cutlets are lovely with a glass of Etna Rosso — an elegant, full-bodied Sicilian red whose warm character and gentle minerality complement the thyme and Pecorino without overwhelming the delicate lamb.
Simple, golden and deeply fragrant, these breaded lamb cutlets capture everything we adore about Sicilian cooking: authenticity, generosity and sun-kissed flavour. A dish to enjoy slowly, ideally with good company and a glass of something delicious.
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