Crispy Lamb Schnitzel

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the flour on a flat plate.

   💡The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
2. 2
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3. 3
   On another flat plate, mix the crumbs with the paprika, cumin, turmeric, salt and black pepper.

To assemble

1. 4
   Place the cutlets between two sheets of plastic wrap and pound with a meat mallet to an even thickness of 1 cm.

   ⚙ Pound to an even thicknessMeat malletPlastic wrap

   💡Even thickness is the secret: a cutlet that's thick on one side and thin on the other comes out dry at the edge and raw in the middle.

   💡Pound gently from the center outward: the goal is even thickness, not the thinnest possible cut, and torn meat dries out as it cooks.
2. 5
   Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
3. 6
   Heat the oil in a wide pan over medium-high heat and fry 3–4 minutes on each side, until the coating is golden and crisp.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 7
   Transfer to paper towels.