Crumbed Cutlets by Dr Sue Shepherd

Dietary Guidelines: , , , ,

Print Friendly, PDF & Email



Low fat & gluten free! Quick & easy for the whole family!


  • ½ cup gluten-free cornflour
  • 2 eggs, lightly beaten
  • 1 cup gluten-free breadcrumbs
  • ground black pepper
  • 8 lamb cutlets


  1. Preheat oven to 180°c/160°c fan-forced.  Set out three shallow bowls. Place the cornflour in one, eggs in another, and breadcrumbs and pepper into the third bowl.
  2. Coat a lamb cutlet in cornflour, then dip in egg, and toss in breadcrumbs. Coat well in the breadcrumbs. Repeat for each cutlet.
  3. Heat the oil in a pan over low-medium heat. Cook each crumbed cutlet for 7–8 minutes each side or until golden brown.


Tip: Serve cutlets with lemon wedges, mashed potato and greens or a fresh green salad.

Diabetic Friendly: Serve 1 cutlet as a snack.


Nutritional Analysis

Per serve: Energy 668 Kj (159 Cal), Protein 10.7 G, Fat 4.5 G, Saturated Fat 2 G, Carbohydrate 20 G, Sugars 0 G, Fibre 0.3 G, Sodium 46 Mg, Gi Medium

WGF Kids & TeensRecipe taken from Wheat Free Gluten Free Kids & Teens by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease and the Gluten-Free Diet for Adolescents




You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.