Herbed Lamb Schnitzel

It is common to have chicken schnitzel from where I live but NEVER a LAMB Schnitzel. My fridge has nothing left but LAMB until my next grocery shopping routine on Sunday. I had no other option.. so why not a LAMB schnitzel instead? There is always a first time on everything I guess... and it turned out just Great!

The recipe serves only 1 person... to my dear husband :)

Ingredients:
2 lamb schnitzels-Pound with a meat mallet to 1/3 inch thick 
1/2 cup Japanese breadcrumbs or Panko
1/2 tbsp chopped fresh oregano
1/2 tbsp chopped fresh thyme
1/4 cup all purpose flour
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 egg white - lightly beaten
4 tbsp oil for frying

Method:

1)   Place large skillet at medium low heat.

2)   Place egg white in a shallow dish and flour on a separate plate.

3)   Combine Japanese breadcrumbs, garlic powder and herbs in a large plate. 
4)   Season lamb with salt and pepper evenly.

5)   Dip each schnitzel into the flour (tapping off excess) then the egg white and lastly press to cover with the Japanese breadcrumbs mixture.

6)   Fry schnitzel on the skillet for approx. 3-4 minutes on each side or until golden. Fry for longer if your schnitzel is thickly sliced . 

7) Drain with kitchen towels and serve with your favorite salad 

>> Tip to note : 

- Lamb leg steaks can be used to replace schnitzel

- You can substitute Japanese Breadcrumbs (Panko) with ordinary breadcrumbs

- Add 1/4 grated Parmesan cheese to breadcrumbs if you like it cheesy! 

- Cook with low heat so that the meat will cook through and the crust will not burn