Lamb Schnitzel with Caper and Mint Butter, Pickled Onions and Pickled Cucumbers

Name: Lamb Schnitzel with Caper and Mint Butter, Pickled Onions and Pickled Cucumbers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 piece lamb cutlets; to taste salt; to taste black pepper; 1 tsp cumin seeds; 1 tsp coriander seeds; 0.5 cup all‑purpose flour; 1 piece egg; 1 cup bread crumbs; 2 tbsp vegetable oil; 2 tbsp capers; 0.25 cup mint leaves; 2 tbsp unsalted butter; 0.5 cup pickled onions; 0.5 cup pickled cucumbers

Tender lamb cutlets are pounded thin, breaded, and fried to a golden crisp, then finished with a bright mint‑caper butter. Served alongside tangy pickled onions and cucumbers, the dish balances earthy toasted spices with fresh acidity for a memorable dinner.

Maker: 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬

From: Instagram(view original)

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Lamb Schnitzel with Caper and Mint Butter, Pickled Onions and Pickled Cucumbers

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Prep Time

15 min

Cook Time

20 min

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 4 servings.

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Ingredients

4 piece lamb cutlets
to taste salt
to taste black pepper
1 tsp cumin seeds
1 tsp coriander seeds
1/2 cup all‑purpose flour
1 piece egg
1 cup bread crumbs
2 tbsp vegetable oil
2 tbsp capers
1/4 cup mint leaves
2 tbsp unsalted butter
1/2 cup pickled onions
1/2 cup pickled cucumbers

Instructions

1
Pat the lamb cutlets dry, then season both sides with salt, black pepper, the toasted cumin seeds, and toasted coriander seeds.
2
Place the flour, beaten egg, and plain bread crumbs in three shallow dishes, seasoning the flour with a pinch of salt and pepper.
3
Dredge each cutlet first in the flour, shaking off excess, then dip into the beaten egg, and finally press into the bread crumbs to coat evenly; set the coated cutlets on a plate.
4
Heat the vegetable oil in a large skillet over medium‑high heat until it shimmers (about 2 minutes).
5
Add the schnitzels to the skillet in a single layer, being careful not to overcrowd; fry for 3–4 minutes per side, or until the coating is deep golden and the meat is cooked through (internal temperature 145°F/145°F).
6
While the schnitzels are frying, melt the butter in a small saucepan over low heat, then stir in the chopped mint and drained capers; keep warm.
7
Transfer the cooked schnitzels to a paper‑towel‑lined plate to drain briefly, then arrange on a serving platter.
8
Spoon a generous dollop of the warm mint‑caper butter over each schnitzel, allowing it to melt into the crust.
9
Scatter the sliced pickled onions and pickled cucumbers around the platter for a bright, acidic contrast.
10
Serve immediately while hot, with optional lemon wedges or a simple green salad.

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Frequently asked questions

How long does it take to make Lamb Schnitzel with Caper and Mint Butter, Pickled Onions and Pickled Cucumbers?: About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
How many servings does this Lamb Schnitzel with Caper and Mint Butter, Pickled Onions and Pickled Cucumbers recipe make?: This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
Where does this Lamb Schnitzel with Caper and Mint Butter, Pickled Onions and Pickled Cucumbers recipe come from?: It was shared by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.