Marinating the Lamb Cutlet Schnitzel

  • Lamb Loin 1000.0 g
  • Rosemary, chopped 4.0 g
  • Garlic Powder 20.0 g
  • Knorr Chicken Seasoning Powder 1kg 10.0 g
  • Olive Oil 50.0 ml

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

Our fried lamb cutlet recipe is cripsy on the outside yet tender and juicy on the inside. It is also easy and quick to prepare, making an ideal main course to serve your diners.



  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.