Marinating the Lamb Cutlet Schnitzel

Preparing the Lamb Schnitzel

  • Corn Flour 200.0 g
  • Eggs, beaten 150.0 g
  • Polenta 500.0 g

Tomato and Onion Jam Gravy


  • Black Olives 100.0 g
  • Baby Vine Tomato 150.0 g
  • Rosemary, chopped 0.5 g
  • Sea Salt Flakes 2.0 g


  1. Marinating the Lamb Cutlet Schnitzel

    • In a mixing bowl, mix the chopped rosemary, garlic powder, Knorr Chicken Seasoning Powder, and oilve oil to create the marinate.
    • Marinate the lamb loins for at least 2 hours or overnight.
  2. Preparing the Lamb Schnitzel

    • Coat the lamb loin with corn flour, egg wash and polenta
    • Fry the lamb cutlets on pan for until cooked through and golden.
      Cook till desired doneness (rare - 50°C, medium rare - 52°C, medium - 57°C, medium well 63°C, well-done 68°C).

  3. Tomato and Onion Jam Gravy

    • In a pan, caramelize sugar with butter and stir fried onions till brown.
    • Deglaze with red wine and balsamic vinegar. Let it reduce for 3mins.
    • In mixing bowl, mix well water and Knorr Demi Glace Sauce Mix.
    • Pour into pan mix well, bring to boil and let it simmer for 5mins. 
    • Ready to serve.
  4. Condiments

    • In a pan, sauté olives and tomatoes.
    • Season with rosemary and sea salt. 
    • Plate and assemble.