There’s something unmistakably comforting about a dish that draws from both tradition and personal adaptation. Lamb schnitzel with lemon butter sauce is exactly that—a fusion of familiar flavors and warm memories, shaped by family customs and seasons of celebration.
Growing up in a home where food was the heart of every gathering, schnitzel was always a sign that something special was happening. While the classic German pork schnitzel often found its way to our table through stories or cookbooks, we adapted it to fit our family values—swapping pork for tender lamb chops, and replacing traditional bacon with slices of savory turkey ham.
This dish first graced our Eid dinner table on a cool spring evening. My grandmother had marinated lamb overnight, gently pounded it into schnitzel-style cutlets, and carefully coated them in golden breadcrumbs. As we watched her drizzle the bright lemon butter over the crispy lamb and scoop velvety mashed potatoes onto each plate, we knew this recipe was destined to become a family staple.
Over time, we gave it little tweaks—softening the lemon sauce for the little ones, adding fresh rosemary or parsley depending on the season, and learning the perfect mash technique from aunties over coffee. Now, whenever I make this dish, the aromas alone transport me to that family kitchen—the warmth, the stories, and the joy that food can bring.
Why You’ll Love This Recipe
- Crispy and tender: The lamb schnitzel delivers a satisfying crunch with every bite, revealing juicy, flavorful meat beneath.
- Lemon butter luxury: This sauce adds a delicate citrus finish that cuts through richness and complements the lamb beautifully.
- Comforting mash: Fluffy, buttery mashed potatoes soak up the sauce like a dream—creamy, smooth, and utterly comforting.
- Family-friendly and celebratory: Ideal for holidays, Sunday dinners, or whenever you want to serve a hearty, heartwarming meal.
Lamb Schnitzel with Lemon Butter Sauce & Creamy Mashed Potatoes
- Yield: Serves 4
Description
There’s something unmistakably comforting about a dish that draws from both tradition and personal adaptation. Lamb schnitzel with lemon butter sauce is exactly that—a fusion of familiar flavors and warm memories, shaped by family customs and seasons of celebration.
Growing up in a home where food was the heart of every gathering, schnitzel was always a sign that something special was happening. While the classic German pork schnitzel often found its way to our table through stories or cookbooks, we adapted it to fit our family values—swapping pork for tender lamb chops, and replacing traditional bacon with slices of savory turkey ham.
This dish first graced our Eid dinner table on a cool spring evening. My grandmother had marinated lamb overnight, gently pounded it into schnitzel-style cutlets, and carefully coated them in golden breadcrumbs. As we watched her drizzle the bright lemon butter over the crispy lamb and scoop velvety mashed potatoes onto each plate, we knew this recipe was destined to become a family staple.
Over time, we gave it little tweaks—softening the lemon sauce for the little ones, adding fresh rosemary or parsley depending on the season, and learning the perfect mash technique from aunties over coffee. Now, whenever I make this dish, the aromas alone transport me to that family kitchen—the warmth, the stories, and the joy that food can bring.
Ingredients
- For the Schnitzel:
-
4 boneless lamb chops (each about ½″ thick)
-
4 slices turkey ham
-
½ cup all-purpose flour
-
2 large eggs, beaten
-
1 cup plain breadcrumbs
-
Salt & pepper, to taste
-
Olive oil, for frying
- For the Lemon Butter Sauce:
-
¾ cup unsalted butter
-
2 tablespoons fresh lemon juice
-
1 teaspoon lemon zest
-
Pinch of salt
- For the Mashed Potatoes:
-
4 medium potatoes, peeled and quartered
-
¼ cup milk
-
2 tablespoons butter
-
Salt and pepper to taste
- Optional garnish: chopped parsley or rosemary
Instructions
1. Prepare the lamb chops:
Place each chop between two sheets of plastic wrap and pound gently with a meat mallet until about ¼″ thick. This step is not just for tenderness—it helps the schnitzel cook evenly and get that golden edge. Season both sides with salt and pepper.
2. Bread the schnitzel:
Set up three shallow bowls—one with flour, one with the beaten eggs, and one with breadcrumbs. Dredge each lamb cutlet in flour, then egg, then breadcrumbs, pressing lightly to make sure they’re well coated. Wrap each schnitzel in a slice of turkey ham, securing with a toothpick if needed.
3. Fry until golden:
Heat olive oil in a large skillet over medium heat. Working in batches, fry the schnitzels for 3–4 minutes per side, until the coating is crisp and the lamb is cooked through. Place them on a paper towel–lined plate to drain.
4. Make the lemon butter sauce:
In a separate small skillet or saucepan, melt the butter over medium heat. Add the lemon zest and juice, whisking constantly. Let it bubble gently for a minute, then remove from heat and season with a pinch of salt. The result is a glossy, vibrant sauce that smells like sunshine.
5. Cook the mashed potatoes:
While the schnitzels are frying, boil your quartered potatoes in salted water for 15–20 minutes or until fork-tender. Drain and return them to the pot. Add butter and warm milk, then mash until smooth and creamy. Taste and adjust seasoning.
6. Assemble and serve:
Plate a generous scoop of mashed potatoes, top with the crispy lamb schnitzel, and drizzle over the lemon butter sauce. Sprinkle with chopped parsley or rosemary if desired. Serve immediately while hot and fragrant.
Notes
-
This dish pairs wonderfully with sautéed greens or a cucumber salad to balance the richness.
-
You can use beef or chicken if lamb isn’t available—just adjust cooking time accordingly.
Nutrition
- Calories: 620 kcal
INGREDIENTS YOU’LL NEED:
For the Schnitzel:
- 4 boneless lamb chops (each about ½″ thick)
- 4 slices turkey ham
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- Salt & pepper, to taste
- Olive oil, for frying
For the Lemon Butter Sauce:
- ¾ cup unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
For the Mashed Potatoes:
- 4 medium potatoes, peeled and quartered
- ¼ cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Optional garnish: chopped parsley or rosemary
How to Make Lamb Schnitzel with Lemon Butter Sauce & Creamy Mashed Potatoes
STEP-BY-STEP INSTRUCTIONS
1. Prepare the lamb chops:
Place each chop between two sheets of plastic wrap and pound gently with a meat mallet until about ¼″ thick. This step is not just for tenderness—it helps the schnitzel cook evenly and get that golden edge. Season both sides with salt and pepper.
2. Bread the schnitzel:
Set up three shallow bowls—one with flour, one with the beaten eggs, and one with breadcrumbs. Dredge each lamb cutlet in flour, then egg, then breadcrumbs, pressing lightly to make sure they’re well coated. Wrap each schnitzel in a slice of turkey ham, securing with a toothpick if needed.
3. Fry until golden:
Heat olive oil in a large skillet over medium heat. Working in batches, fry the schnitzels for 3–4 minutes per side, until the coating is crisp and the lamb is cooked through. Place them on a paper towel–lined plate to drain.
4. Make the lemon butter sauce:
In a separate small skillet or saucepan, melt the butter over medium heat. Add the lemon zest and juice, whisking constantly. Let it bubble gently for a minute, then remove from heat and season with a pinch of salt. The result is a glossy, vibrant sauce that smells like sunshine.
5. Cook the mashed potatoes:
While the schnitzels are frying, boil your quartered potatoes in salted water for 15–20 minutes or until fork-tender. Drain and return them to the pot. Add butter and warm milk, then mash until smooth and creamy. Taste and adjust seasoning.
6. Assemble and serve:
Plate a generous scoop of mashed potatoes, top with the crispy lamb schnitzel, and drizzle over the lemon butter sauce. Sprinkle with chopped parsley or rosemary if desired. Serve immediately while hot and fragrant.
HELPFUL TIPS
- Use fresh lemon juice for the brightest flavor in the sauce.
- Warm your milk before adding to mashed potatoes—it makes the texture silkier.
- Double the batch of sauce if you like extra for dipping or spooning over vegetables.
- For gluten-free option, use gluten-free breadcrumbs and flour.
DETAILS
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Fusion (Mediterranean meets Central European)
- Diet: Non-Vegetarian
NOTES
- This dish pairs wonderfully with sautéed greens or a cucumber salad to balance the richness.
- You can use beef or chicken if lamb isn’t available—just adjust cooking time accordingly.
NUTRITIONAL INFORMATION (approx. per serving)
- Calories: 620 kcal
- Protein: 35 g
- Carbohydrates: 45 g
- Fat: 37 g
- Fiber: 3 g
- Sugar: 2 g
FREQUENTLY ASKED QUESTIONS
Can I use pre-breaded lamb chops?
For best flavor and texture, fresh breading is recommended—but pre-breaded can work in a pinch.
How can I make this dairy-free?
Use plant-based butter and milk alternatives like oat milk or almond milk.
Is this kid-friendly?
Absolutely—many kids love the crispy schnitzel and buttery mashed potatoes. Just go light on the lemon sauce if needed.
STORAGE INSTRUCTIONS
- Refrigerator: Store leftovers in airtight containers for up to 2 days.
- Freezer: Schnitzel and mashed potatoes can be frozen separately for up to 1 month.
- Reheat: Warm schnitzels in a 325°F oven for crispiness. Reheat mashed potatoes on the stove with a splash of milk.
Related Recipes
If you liked this, you’ll love:
- A Soulful Southern Classic: Easy Blackened Chicken
- Melt in Your Mouth Chicken Breast
- A Taste of Tradition: Lamb Schnitzel with Lemon Butter Sauce and Mashed Potatoes
- A Cozy Comfort: Chicken Fillet in Spicy Creamy Garlic Parmesan Sauce
CONCLUSION
Making lamb schnitzel with lemon butter sauce and creamy mashed potatoes is like recreating a celebration at your own dinner table. It’s a dish that bridges cultures, honors family memories, and wraps you in a flavor-filled hug. Whether you’re cooking for a holiday, a family dinner, or just because—it’s a timeless comfort food that never fails to impress.