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Aussie crumbed cutlets with pea mash


  • Preheat oven to 190°C fan forced (210°C normal).
  • Place the flour in a bowl, the eggs beaten with milk in another, and breadcrumbs in a third one.
  • Flatten out the cutlets lightly and then flour, toss in the egg wash and crumb.
  • Heat a thin layer of oil in a large heavy-bottomed pan (that can go into the oven) and seal the cutlets on one side. Then turn over and cook in the oven until golden brown, turning once. Drain well on kitchen paper towels.
  • To make the mash, cook the peas and mint in a pot of lightly salted boiling water until just tender.
  • Then whiz up the mascarpone, parmesan, seasonings and drained peas in a food processor. Taste for seasoning.
  • Mound the pea mash on individual plates, arrange the cutlets on top and serve with a lemon wedge on the side.


  • plain flour
  • ¼-½ cup milk
  • 2 eggs
  • fresh or packet breadcrumbs
  • 2-3 racks of lamb, trimmed of all fat & sinew, cut into cutlets 
  • olive oil
  • sea salt & freshly ground pepper
  • 500 gm frozen peas
  • 2 sprigs of mint
  • 100 gm mascarpone cheese
  • 50 gm grated parmesan
  • 1 lemon, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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