Lamb Schnitzel with Caper and Mint Butter – 35-Minute Recipe
Tender lamb cutlets are pounded thin, breaded, and fried to a golden crisp, then finished with a bright mint‑caper butter. Served alongside tangy pickled onions and cucumbers, the dish balances earthy toasted spices with fresh acidity for a memorable dinner.
Recipe by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
35 min estimated total time for 4 servings.
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Ingredients
- 4 piece lamb cutlets
- to taste salt
- to taste black pepper
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 cup all‑purpose flour
- 1 piece egg
- 1 cup bread crumbs
- 2 tbsp vegetable oil
- 2 tbsp capers
- 1/4 cup mint leaves
- 2 tbsp unsalted butter
- 1/2 cup pickled onions
- 1/2 cup pickled cucumbers
Instructions
- 1Pat the lamb cutlets dry, then season both sides with salt, black pepper, the toasted cumin seeds, and toasted coriander seeds.
- 2Place the flour, beaten egg, and plain bread crumbs in three shallow dishes, seasoning the flour with a pinch of salt and pepper.
- 3Dredge each cutlet first in the flour, shaking off excess, then dip into the beaten egg, and finally press into the bread crumbs to coat evenly; set the coated cutlets on a plate.
- 4Heat the vegetable oil in a large skillet over medium‑high heat until it shimmers (about 2 minutes).
- 5Add the schnitzels to the skillet in a single layer, being careful not to overcrowd; fry for 3–4 minutes per side, or until the coating is deep golden and the meat is cooked through (internal temperature 145°F/145°F).
- 6While the schnitzels are frying, melt the butter in a small saucepan over low heat, then stir in the chopped mint and drained capers; keep warm.
- 7Transfer the cooked schnitzels to a paper‑towel‑lined plate to drain briefly, then arrange on a serving platter.
- 8Spoon a generous dollop of the warm mint‑caper butter over each schnitzel, allowing it to melt into the crust.
- 9Scatter the sliced pickled onions and pickled cucumbers around the platter for a bright, acidic contrast.
- 10Serve immediately while hot, with optional lemon wedges or a simple green salad.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Toast spices before seasoning
Toast the cumin and coriander seeds, then season the lamb cutlets with them.
Heat oil until it shimmers
Heat the vegetable oil until it shimmers (about 2 minutes) before adding the schnitzels.
Drain briefly on paper towels
After frying, transfer the schnitzels to a paper‑towel‑lined plate to drain briefly before serving.
Keep mint‑caper butter warm
Melt the butter with mint and capers over low heat and keep it warm for spooning over the schnitzels.
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Frequently asked questions
- How long does it take to make Lamb Schnitzel with Caper and Mint Butter, Pickled Onions and Pickled Cucumbers?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Lamb Schnitzel with Caper and Mint Butter, Pickled Onions and Pickled Cucumbers recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lamb Schnitzel with Caper and Mint Butter, Pickled Onions and Pickled Cucumbers recipe come from?
- It was shared by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.