German Spring Lamb Meat Schnitzel Recipe

Spring Lamb Meat Schnitzel

Cooking German Lamb Recipes at Home

My lamb schnitzel recipe is possibly the most delicious spring lamb meat schnitzel recipe you’ve ever cooked!

➡️ Are you searching for easy spring lamb recipes in 2024? On this page, you’ll learn how to make spring lamb meat schnitzel with lamb chops or leg of lamb from scratch in 9 steps at home. German lamb schnitzel is a flavorful and comforting dish that is sure to become a favorite in your recipe collection. This traditional German recipe features tender lamb cutlets that are coated in a seasoned breadcrumb mixture and fried until crispy and golden brown. Spring lamb meat schnitzel is typically served with a side of German potato salad or mashed potatoes, and a dollop of tangy mustard sauce.

➡️ My easy schnitzel recipe helps you cook German lamb schnitzel with breadcrumbs and more simple and tasty ingredients. To prepare German lamb schnitzel, you will need lamb cutlets, which are pounded thin and seasoned with salt, pepper, and, optionally, with herbs, such as thyme or rosemary. The cutlets are then coated in a mixture of flour, eggs, and seasoned breadcrumbs and fried in hot oil until they are crispy and golden brown.

➡️ This dish is perfect for a cozy family dinner or for entertaining guests. The combination of tender lamb and crispy breadcrumbs, along with the tangy mustard sauce, creates a delicious and satisfying flavor profile. German lamb schnitzel is a classic German recipe that is easy to prepare and always a hit. Watch the cooking video below and learn how to make spring lamb meat schnitzel from scratch using a yummy and easy German schnitzel recipe with breadcrumbs!

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How to Cook Spring Lamb Meat Schnitzel from Scratch

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Spring Lamb Meat Schnitzel

German Lamb Schnitzel

German Lamb Schnitzel is a delicious and hearty dish that is perfect for any occasion. This classic German recipe features tender lamb cutlets that are breaded and fried until crispy and golden brown. The dish is traditionally served with a fresh green salad or potato salad, and a side of creamy, tangy mustard sauce.
To make German Lamb Schnitzel, you will need spring lamb cutlets, which are pounded thin and coated in a mixture of flour, eggs, and breadcrumbs. The cutlets are then fried in hot oil until they are crispy on the outside and tender on the inside. The mustard sauce is made by mixing together sour cream, mustard, lemon juice, and salt and pepper.
This dish is perfect for a family dinner or for entertaining guests. The combination of tender lamb and crispy breadcrumbs, along with the tangy mustard sauce, is sure to delight the taste buds of any meat lover. German Lamb Schnitzel is a classic German dish that is easy to prepare and always satisfying.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine German
Servings 6 servings


  • 70 oz spring lamb meat such as lamb cutlets but you can also use sliced boneless leg of lamb or lamb chops
  • some salt and ground white pepper to taste
  • 4 tbsp all-purpose flour
  • 4 tbsp fine-grained breadcrumbs
  • 2-3 eggs, depending on their size
  • 9 fl oz sunflower oil or another vegetable oil type with a neutral flavor such as palm oil


  • first, prepare the meat: remove the fat and bone from the leg of lamb and cut the meat into thin slices, and/or cut the lamb loin into chops by following the rib bones (you might ask the butcher to do this step)
  • season lamb with salt and ground white pepper to taste
  • place flour and breadcrumbs on separate plates, then break the eggs into a bowl and beat them up together with a pinch of salt
  • coat each meat piece completely with flour, egg, and breadcrumbs (EXACTLY in this order!), then place them aside
  • pour oil into a frying skillet, then place it on the stovetop over a medium temperature and wait to warp up
  • place the breaded meat slices into the skillet when the oil is hot and fry them until brown on the bottom side (3-4 minutes)
  • flip lamb schnitzels and fry them until evenly golden (2-3 minutes)
  • remove lamb schnitzels from the skillet, drain the oil, and place them on absorbent paper or wire rack to remove any excess oil
  • serve spring lamb meat schnitzel immediately


Cooking Tips:
  1. To ensure that the lamb cutlets cook evenly, use a meat mallet to pound them to an even thickness. This will also help to tenderize the meat and make it more flavorful.
  2. When coating the lamb cutlets in the flour, egg, and breadcrumb mixture, make sure to shake off any excess to prevent the coating from becoming too thick.
  3. Use a thermometer to check the temperature of the oil before frying the lamb cutlets. The ideal temperature for frying is between 350°F to 375°F.
  4. After frying the lamb cutlets, place them on a paper towel-lined plate to remove any excess oil.
  5. For the mustard sauce, you can adjust the amount of mustard to your personal taste. If you prefer a more mild flavor, use less mustard, and if you like it tangier, add more.
Keyword german lamb schnitzel, lamb recipe, lamb schnitzel

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Final Notes for the Spring Lamb Meat Schnitzel Recipe

➡️ German schnitzel is definitely among my favorite food recipes. Actually, I love schnitzel in any way – with breadcrumbs (the so-called German schnitzel), without breadcrumbs (Parisian or French schnitzel), with cornflakes, and so on.

➡️ Originally, the schnitzel was made only with veal meat and was called Wienerschnitzel or German schnitzel. Today, schnitzel is prepared also with beef, pork, chicken, turkey, and, of course, lamb.

➡️ Cooking spring lamb meat schnitzel is a real pleasure to me since I love eating lamb in any way. Already in February, I’m thinking about the juicy spring lamb that is coming soon! Of course, I like a larger lamb as well, but spring lamb is the meat type for real gourmets – it’s sweet, tender, and delicious!

➡️ Making this lamb schnitzel recipe is really easy. Basically, you need just to coat every meat slice with flour, egg, and breadcrumbs, then fry them in oil and you’re ready to serve the dinner! However, I share a few cooking tips to get the best results when making the lamb schnitzel recipe.

➡️ First, use the proper meat and the proper meat cut. Use thin leg of lamb slices or lamb chops – these are the best parts of a lamb to cook schnitzel! If you don’t have the necessary skills to slice the meat, just ask your butcher to prepare the spring lamb for you!

➡️ Second, fry the schnitzel over medium heat and in a large amount of oil. Don’t use high temperatures to fry lamb because the meat will remain raw inside and the breadcrumb coating will burn and become bitter! A large amount of oil helps to cook the meat evenly. Don’t be afraid that you will eat much oil because the meat doesn’t absorb oil and you have the chance to drain any excess oil when the schnitzel is ready.

➡️ Third, don’t cover any schnitzel after you take it out from the skillet because the dish where you store it will accumulate steam and this will soften the coating and will make the schnitzel watery!

➡️ Finally, serve the schnitzel as soon as you can after frying it because the meat will harden slowly while cooling and will absorb the tasty juices inside.

➡️ Enjoy cooking spring lamb meat schnitzel recipes from scratch! For additional info, read more on schnitzel, while for more lamb recipes I recommend you to buy my lamb cookbook and browse the lamb recipes on this website.

Related Lamb Recipes and Culinary Articles

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