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Parmesan & basil crumbed lamb schnitzel


1 x pack silver fern farms lamb medallions

1 cup of bread crumbs

½ cup parmesan cheese

15 grams finely chopped basil

1 x egg

¼ cup flour

½ cup milk

¼ cup olive oil

Sandwich (optional)

2 x slices Dark Rye bread

Grated carrot

Grated beetroot

Mescaline salad

Alfalfa or micro herbs



1-Remove your lamb medallions from the packet and lay a sheet of glad wrap onto your chopping board, place the steaks on the top then place a second piece of glad wrap over the top of the steaks. Get your meat tenderizer or rolling pin (Or whatever you have that will do the job!) then tenderize all your steaks until they are a nice thin schnitzel

2-Add your egg, milk & flour into a bowl and mix well to create a batter mix

3-Add your breadcrumbs, parmesan & finely chopped basil into a bowl and mix with a spoon until all ingredients are evenly spread

4-Dip your lamb schnitzel into your batter mix then into your crumb, ensure both sides are well crumbed before we start cooking

5-Pre heat a fry pan with a ¼ cup of olive oil on a medium heat then place your schnitzels into the pan and cook for roughly 3 minutes per side

6-Remove from the pan and serve with a fresh salad, veggies or sandwich like I did!


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