Growing up in a multi-generational home, I quickly learned that some of the most powerful memories are tied to food. The sounds of sizzling oil, the comforting aroma of meat frying in breadcrumbs, and the way everyone seemed to gather as soon as schnitzel hit the plate—it all had a rhythm and ritual. This lamb schnitzel with lemon butter sauce and mashed potatoes isn’t just dinner—it’s a doorway into cherished moments and timeless traditions.
While pork or veal schnitzels are the stars of most European kitchens, especially in Austrian and German households, lamb brings something special. It offers a depth of flavor that’s earthy, tender, and rich. This variation was born on a chilly fall evening when lamb was the only meat in the fridge. We gave it a try, and it instantly became our new favorite. The lamb’s robust flavor balances beautifully with the brightness of lemon butter, and when served alongside creamy mashed potatoes, it becomes the kind of meal that feels like a warm hug.
Whether you’re trying this recipe for the first time or rediscovering schnitzel through a new lens, it’s a perfect dish to gather around with loved ones, especially during the cooler months when comfort food calls.
Why You’ll Love This Recipe:
- Elevated Comfort Food: A refined twist on the classic schnitzel that feels both nostalgic and gourmet.
- Perfect Balance of Flavors: The richness of the lamb is lifted by the zingy lemon butter, creating a beautiful harmony.
- Make-Ahead Friendly: You can prep the lamb cutlets ahead of time, making dinner quick and easy.
- Family-Friendly: Even picky eaters love the crispy coating and smooth mashed potatoes.
- Versatile Occasion Dish: Ideal for family dinners, date nights, or even casual entertaining.
A Taste of Tradition: Lamb Schnitzel with Lemon Butter Sauce and Mashed Potatoes
Description
Growing up in a multi-generational home, I quickly learned that some of the most powerful memories are tied to food. The sounds of sizzling oil, the comforting aroma of meat frying in breadcrumbs, and the way everyone seemed to gather as soon as schnitzel hit the plate—it all had a rhythm and ritual. This lamb schnitzel with lemon butter sauce and mashed potatoes isn’t just dinner—it’s a doorway into cherished moments and timeless traditions.
While pork or veal schnitzels are the stars of most European kitchens, especially in Austrian and German households, lamb brings something special. It offers a depth of flavor that’s earthy, tender, and rich. This variation was born on a chilly fall evening when lamb was the only meat in the fridge. We gave it a try, and it instantly became our new favorite. The lamb’s robust flavor balances beautifully with the brightness of lemon butter, and when served alongside creamy mashed potatoes, it becomes the kind of meal that feels like a warm hug.
Whether you’re trying this recipe for the first time or rediscovering schnitzel through a new lens, it’s a perfect dish to gather around with loved ones, especially during the cooler months when comfort food calls.
Ingredients
- For the Schnitzel:
-
4 boneless lamb cutlets (about ½ inch thick)
-
1 teaspoon salt
-
½ teaspoon freshly ground black pepper
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1 cup all-purpose flour
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2 large eggs, beaten
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1 cup plain breadcrumbs or Panko
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2 tablespoons olive oil
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4 tablespoons unsalted butter, divided
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2 garlic cloves, finely minced
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Juice and zest of 1 lemon
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2 tablespoons fresh parsley, chopped
- For the Mashed Potatoes:
-
2 pounds potatoes, peeled and quartered
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4 tablespoons unsalted butter
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½ cup warm whole milk (or a dairy-free alternative)
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Salt and black pepper, to taste
Instructions
Step 1: Prepare the mashed potatoes
Start by getting the potatoes on the stove. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for 15–20 minutes or until fork-tender. Drain and return them to the pot. Add the butter and warm milk, then mash until smooth and fluffy. Season with salt and pepper to taste. Cover to keep warm.
Step 2: Flatten the lamb cutlets
Lay the lamb cutlets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they’re about ¼-inch thick. This not only tenderizes the meat but ensures even cooking. Season each piece with salt and pepper on both sides.
Step 3: Set up your breading station
Arrange three shallow bowls or plates: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each cutlet first in flour (shake off excess), then egg, then breadcrumbs. Press gently to ensure they’re fully coated but don’t overdo it—you want a crisp shell, not a thick crust.
Step 4: Fry the schnitzels
In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat. Once the butter is melted and bubbling, add the lamb cutlets (work in batches if necessary). Fry for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels.
Step 5: Make the lemon butter sauce
Wipe out any burnt crumbs from the pan and reduce the heat to low. Add the remaining 2 tablespoons of butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Add the lemon zest and juice, then remove from heat and stir in chopped parsley. Spoon this aromatic, tangy sauce over the schnitzels right before serving.
Step 6: Serve and enjoy
Plate the crispy lamb schnitzels beside generous scoops of mashed potatoes. Drizzle the lemon butter sauce over the schnitzel and let it spill into the potatoes—pure perfection in every bite.
Notes
-
You can make the breaded lamb cutlets up to 1 day in advance and refrigerate them on a tray—just fry right before serving.
-
Add a vegetable side like green beans or sautéed spinach for a more complete meal.
Nutrition
- Calories: 700–750
INGREDIENTS YOU’LL NEED:
For the Schnitzel:
- 4 boneless lamb cutlets (about ½ inch thick)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs or Panko
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 2 garlic cloves, finely minced
- Juice and zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
For the Mashed Potatoes:
- 2 pounds potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- ½ cup warm whole milk (or a dairy-free alternative)
- Salt and black pepper, to taste
HOW TO MAKE LAMB SCHNITZEL WITH LEMON BUTTER SAUCE AND MASHED POTATOES
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the mashed potatoes
Start by getting the potatoes on the stove. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for 15–20 minutes or until fork-tender. Drain and return them to the pot. Add the butter and warm milk, then mash until smooth and fluffy. Season with salt and pepper to taste. Cover to keep warm.
Step 2: Flatten the lamb cutlets
Lay the lamb cutlets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they’re about ¼-inch thick. This not only tenderizes the meat but ensures even cooking. Season each piece with salt and pepper on both sides.
Step 3: Set up your breading station
Arrange three shallow bowls or plates: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each cutlet first in flour (shake off excess), then egg, then breadcrumbs. Press gently to ensure they’re fully coated but don’t overdo it—you want a crisp shell, not a thick crust.
Step 4: Fry the schnitzels
In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat. Once the butter is melted and bubbling, add the lamb cutlets (work in batches if necessary). Fry for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels.
Step 5: Make the lemon butter sauce
Wipe out any burnt crumbs from the pan and reduce the heat to low. Add the remaining 2 tablespoons of butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Add the lemon zest and juice, then remove from heat and stir in chopped parsley. Spoon this aromatic, tangy sauce over the schnitzels right before serving.
Step 6: Serve and enjoy
Plate the crispy lamb schnitzels beside generous scoops of mashed potatoes. Drizzle the lemon butter sauce over the schnitzel and let it spill into the potatoes—pure perfection in every bite.
HELPFUL TIPS:
- Use day-old breadcrumbs for a crispier texture than fresh ones. Panko breadcrumbs are especially light and crunchy.
- Pound evenly to ensure the lamb cooks uniformly—this avoids overdone edges and undercooked centers.
- Don’t overcrowd the pan while frying; it keeps the schnitzel crispy. Work in batches and keep fried cutlets warm in a low oven.
- Warm milk and butter blend better into mashed potatoes than cold additions, creating that ultra-smooth texture.
DETAILS:
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Yield | 4 servings |
| Category | Main Course |
| Method | Pan-Frying |
| Cuisine | European |
| Diet | Lamb-based (gluten-free adaptable) |
NOTES:
- You can make the breaded lamb cutlets up to 1 day in advance and refrigerate them on a tray—just fry right before serving.
- Add a vegetable side like green beans or sautéed spinach for a more complete meal.
NUTRITIONAL INFORMATION:
(Approximate per serving)
Calories: 700–750
Fat: 40g
Carbohydrates: 55g
Protein: 35g
FREQUENTLY ASKED QUESTIONS:
Can I bake instead of fry the schnitzel?
Yes, though you won’t get quite the same golden crunch. Brush cutlets lightly with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Can I freeze the lamb schnitzel?
Absolutely. Freeze the breaded but uncooked schnitzels on a tray, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.
Can I use other meats?
Definitely. This method works beautifully with chicken, beef, or turkey as well.
STORAGE INSTRUCTIONS:
- Refrigerator: Store leftover schnitzel and potatoes separately in airtight containers for up to 3 days.
- Freezer: Breaded lamb schnitzel freezes well—place parchment between each to prevent sticking.
- Reheating: Reheat schnitzels in a 350°F oven for 10–15 minutes to retain crispness.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- A Cozy Comfort: Chicken Fillet in Spicy Creamy Garlic Parmesan Sauce
- Crispy Pretzel Chicken with Mustard Cheddar Sauce – A Cozy Comfort Dinner Favorite
- Melt in Your Mouth Chicken
- Asian Chilli Chicken
CONCLUSION:
This lamb schnitzel with lemon butter sauce and mashed potatoes brings comfort and elegance to your table. It’s the kind of recipe that transcends seasons, rooted in tradition but open to bold reinterpretation. Serve it with pride, whether for a quiet weeknight or a festive family gathering. One bite, and you’ll understand why this twist on a European classic deserves a permanent spot in your recipe rotation.
