German Spring Lamb Meat Schnitzel Recipe

➡️ 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.