Lamb Schnitzel

Lamb Schnitzel Recipe from Romania - Delicious and Flavorful

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Lamb Schnitzel is a delicious and crispy dish that is perfect for a hearty meal. The tender slices of lamb are coated in a crispy breadcrumb crust, making it a favorite among meat lovers. This recipe is easy to make and is sure to impress your family and friends.

History

Schnitzel is a popular dish that originated in Austria and is traditionally made with veal. However, lamb schnitzel is a variation of this classic dish that has gained popularity in recent years. The crispy coating and tender meat make it a favorite among those who enjoy a good schnitzel.

Ingredients

6 pieces of leg of lamb
1 egg
2 tbsp of milk
2 tbsp of lard
1 tbsp of oil
2 tbsp of flour
bread crumbs
salt

How to prepare

Cut the leg into slices that are the thickness of a finger and flatten them using a wooden hammer.
Sprinkle salt over the slices and let them sit for 10 – 15 minutes.
Beat the egg and mix it with milk.
Coat the meat slices with the egg mixture, then flour, then egg again, and finally breadcrumbs.
Fry the coated meat slices in a mixture of lard and oil over low heat.
Serve with french fries and a side of green lettuce or pickles.

Variations

You can use veal or pork instead of lamb for a traditional schnitzel.
Add herbs and spices to the breadcrumb coating for extra flavor.

Cooking Tips & Tricks

Make sure to flatten the lamb slices evenly to ensure they cook evenly.

- Use a mixture of lard and oil for frying to achieve a crispy and golden crust.

- Let the coated meat slices sit for a few minutes before frying to allow the coating to adhere properly.

- Serve the schnitzel immediately after frying to maintain its crispiness.

Serving Suggestions

Serve the lamb schnitzel with a side of french fries and a green salad for a complete meal.

Cooking Techniques

Use a wooden hammer to flatten the meat slices evenly.

- Fry the schnitzel in a mixture of lard and oil for a crispy crust.

Ingredient Substitutions

You can use chicken or turkey instead of lamb for a lighter version of this dish.

Make Ahead Tips

You can prepare the coated meat slices ahead of time and fry them just before serving.

Presentation Ideas

Serve the lamb schnitzel on a platter with a garnish of fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair the lamb schnitzel with a glass of red wine for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

12g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of iron and vitamin B12.

Alergens

This recipe contains gluten and eggs.

Summary

Lamb Schnitzel is a high-protein dish that is rich in iron and vitamin B12. It is a delicious and satisfying meal that is perfect for meat lovers.

Summary

How did I get this recipe?

I can't forget the first time I saw this recipe for Lamb Schnitzel. It was a warm summer day, and I was in the bustling streets of Vienna, Austria. I had always been drawn to the rich culinary history of this beautiful city, and I couldn't wait to explore all the delicious dishes it had to offer.

As I wandered through the crowded marketplace, the enticing smell of sizzling meat wafted through the air. I followed my nose to a small food stall where a kind elderly woman was cooking up a storm. She was busy pounding thin slices of lamb, dipping them in breadcrumbs, and frying them to golden perfection. The aroma was mouth-watering, and I knew I had to try this dish for myself.

I struck up a conversation with the woman, and she graciously shared her recipe for Lamb Schnitzel with me. She explained that it was a traditional Austrian dish, often enjoyed with a side of potato salad or lingonberry jam. I watched intently as she demonstrated each step, taking notes and asking questions along the way.

After bidding farewell to the woman, I couldn't wait to get back to my own kitchen and recreate the Lamb Schnitzel. I gathered all the necessary ingredients – tender lamb chops, breadcrumbs, eggs, and a medley of herbs and spices. I carefully followed the woman's instructions, pounding the meat until it was paper-thin and dredging it in the seasoned breadcrumbs.

As the schnitzels sizzled in the hot oil, the familiar aroma filled my kitchen and brought back memories of my time in Vienna. I couldn't wait to taste the finished dish, and when I finally sat down to enjoy it, I knew I had stumbled upon something truly special.

Over the years, I have continued to perfect my recipe for Lamb Schnitzel, incorporating my own twists and additions along the way. I have shared it with friends and family, who always rave about its crispy exterior and tender, juicy interior. It has become a staple in my cooking repertoire, a dish that never fails to impress and satisfy.

I often think back to that fateful day in Vienna when I learned how to make Lamb Schnitzel. It was a moment that sparked my passion for cooking and opened up a world of culinary possibilities. I am grateful to the kind woman who shared her recipe with me, and I will always treasure the memories of that delicious meal in the heart of Austria.

As I sit here now, reminiscing about my culinary adventures, I am reminded of the power of food to connect us to different cultures and traditions. The Lamb Schnitzel will always hold a special place in my heart, a reminder of the day I discovered the magic of Austrian cuisine and the joy of sharing delicious meals with loved ones. And who knows, maybe one day I'll pass on this recipe to someone else, sparking their own culinary journey and love for cooking. But for now, I'll savor every bite of this delectable dish, grateful for the memories and experiences that have shaped me into the cook I am today.