Name: Lamb Milanese with curried marinara
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: 60g rocket to serve; 2 tbsp olive oil; ½ tsp black mustard seeds; ½ tsp fennel seeds; 10 fresh curry leaves; 4 garlic cloves finely chopped; 10g ginger finely chopped; 1 red onion finely sliced; ½ tbsp roasted Sri Lankan curry powder; 1 tbsp tamarind paste; 250g baby tomatoes cut in half; 4 vine-ripened tomatoes cut into quarters; 20g coriander leaves; 10g mint leaves; 10 fresh curry leaves; 1 garlic clove roughly chopped; 1 lime zested and juiced; 1 tbsp red wine vinegar; 4 anchovies drained; 1 green chilli (optional); 1 tsp cumin seeds; 1 shallot finely chopped; 1 tbsp capers drained; 2 tbsp olive oil; 4 lamb cutlets; 100g plain flour; 2 eggs beaten; 75g panko breadcrumbs; 1 tsp fennel seeds; 1 tsp black mustard seeds

Home
Premium
Lamb Milanese with curried marinara

Lamb Milanese with curried marinara

Brin Pirathapan

Save recipe

Serves 2

More effort

Prep: 20 mins

Cook: 40 mins

0 reviews

loading...

Try this tomato-based curry that's cooked with an Italian influence – spiced marinara blends with flavourful salsa verde and breaded lamb cutlets

Freezable (Milanese and marinara only)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Foil-wrapped baby potatoes

A star rating of 4.6 out of 5.7 ratings

Crushed new potatoes

A star rating of 4.5 out of 5.20 ratings

Flatbreads with garlic butter

A star rating of 4.9 out of 5.29 ratings

This is how I like to cook, taking ideas from Europe and the western world and putting in other flavours that I love. This recipe takes the journey of a tomato-based curry but cooked with an Italian influence.

Ingredients

Nutrition

Units:

MetricUS

60g rocket

to serve

For the curried marinara

2 tbsp olive oil
½ tsp black mustard seeds
½ tsp fennel seeds
10 fresh curry leaves
4 garlic cloves

finely chopped
10g ginger

finely chopped
1 red onion

finely sliced
½ tbsp roasted Sri Lankan curry powder
1 tbsp tamarind paste
250g baby tomatoes

cut in half
4 vine-ripened tomatoes

cut into quarters

For the salsa verde

20g coriander leaves
10g mint leaves
10 fresh curry leaves
1 garlic clove

roughly chopped
1 lime

zested and juiced
1 tbsp red wine vinegar
4 anchovies

drained
1 green chilli

(optional)
1 tsp cumin seeds
1 shallot

finely chopped
1 tbsp capers

drained
2 tbsp olive oil

For the lamb Milanese

4 lamb cutlets
100g plain flour
2 eggs

beaten
75g panko breadcrumbs
1 tsp fennel seeds
1 tsp black mustard seeds
sunflower oil

for frying

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal1104
fat66g
saturates20g
carbs75g
sugars19g
fibre10g

high
protein47g
salt2.19g

Method

step 1

Start with the curried marinara. Pour the oil into a large saucepan over medium heat. Once hot, add the mustard and fennel seeds. When the mustard seeds start to spit, add the curry leaves, garlic, ginger and onions. Cook until the onions start to colour and soften, then add the curry powder and tamarind paste.
step 2

Mix well and cook for a minute before adding all the tomatoes and a few tablespoons of water. Season with a sprinkle of salt, then cook with a lid on over a medium heat for 30-35 mins to allow the tomatoes to soften, stirring intermittently.
step 3

For the salsa verde, blitz all the ingredients in a food processor with a pinch of salt to a chunky paste.
step 4

For the lamb, put the cutlets between two large sheets of baking parchment then use a meat tenderiser or rolling pin to flatten them out, avoiding the bone. Season with salt and set aside. Take three baking trays and add the flour to one, the beaten eggs to the second and panko to the third. Add a pinch of salt to the panko along with the fennel and mustard seeds.
step 5

Dip the cutlets, one at a time, in the flour so they have a good coating. Dust off any excess, then dip in the beaten eggs. Flip to ensure both sides are coated, then add the egg-coated cutlets to the panko breadcrumbs to coat.
step 6

Pour sunflower oil into a large frying pan so it comes about 1cm high. Put on a medium-high heat and once the oil is hot, around 170C, add the breadcrumbed cutlets. Baste the tops with oil as they cook, then turn to cook on the other side. Aim for golden brown on each side, this should take about 2-3 mins per side. Serve up with spoonfuls of the chunky marinara, a drizzle of salsa verde and some rocket.

Recipe from Good Food magazine, September 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now