Today I’m making your mouth water with truly irresistible Crispy Pistachio Lamb Cutlets.
Golden and crunchy on the outside, while remaining tender and juicy inside — and the best part is we prepare them in the air fryer in only 10 minutes.
An easy and quick recipe, perfect when we want to put something different and tasty on the table without spending too much time at the stove.
The coating with chopped pistachios and the subtle background note of mustard give them that extra touch that makes them special and different from the usual.
Perfect for a family lunch such as Easter, or when we have guests and want to make a good impression without complicating things. Also ideal for an Easter Monday picnic, because they are wonderful even at room temperature.
A simple but really tasty main course. A different idea especially with Easter coming up, when you never know what to prepare. Perfect anyway whenever I want to serve something out of the ordinary.
For this preparation I used a lamb that in Rome we call “abbacchio” — a suckling lamb, specifically under 6 kilograms. If you can’t find one of the same size, adjust portions because the cutlets will probably be larger.
Let me know if you try it.
Anna Giovannini – lappetitovienmangiando
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 8 lamb cutlets (abbacchio — suckling lamb, as they are small)
- 2 tbsp mustard
- 1/4 cup white wine
- 1 tbsp extra virgin olive oil
- 2/3 cup breadcrumbs
- 1/3 cup chopped pistachios
Tools
- 1 Air Fryer
- 2 Plates
- 1 Oil Sprayer
- 1 Tongs
Steps
First of all, I take the meat out of the fridge one hour before cooking and once it reaches room temperature, I pat it dry with paper towels to remove any excess moisture.
In a small bowl I spoon the mustard, add the white wine and extra virgin olive oil, and emulsify everything.
On a flat plate I spread the breadcrumbs (mine are whole wheat) and chopped pistachios. At this point I dip one cutlet at a time in the mustard emulsion and then immediately in the mix just prepared. Finally, I place the breaded cutlets inside the air fryer, but not before preheating it.
I spray the cutlets with extra virgin olive oil and cook at 356°F for 5 minutes. After this time, I flip the meat, spray a bit more oil and give it another 5 minutes of cooking.
At this point, I serve my Crispy Pistachio Lamb Cutlets in the Air Fryer piping hot — and don’t taste them beforehand, otherwise the risk they won’t make it to the table is absolutely high. Consider yourselves warned, they can be addictive!!!
Tips, storage and variations
Cutlets can be stored in the refrigerator either raw or cooked (already breaded) for about 2 days, but you can also freeze them.
Freezing them in advance, in anticipation of an event, will optimize your time in the kitchen.
Please remember to always thaw in the refrigerator and never at room temperature.
For even cooking in the air fryer, do not overlap the cutlets.
If you don’t like pistachios, you can replace them with almonds, hazelnuts… or swap the nuts for aromatic herbs. Also, for a more pronounced flavor, you can sprinkle a pinch of paprika on top.
Instead of mustard, for those who find it too strong, you can use plain yogurt or mayonnaise and the white wine can be replaced with lemon juice (in that case, however, the recipe will no longer be the same).
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes, after breading them you can store them in the refrigerator if close to the mealtime or you can even freeze them.
Can I cook them in the oven?
Yes — also at 356°F for about 20 minutes, turning them halfway through cooking.
Does the air fryer need to be preheated?
It depends on the model, but if preheating is available just a few minutes are enough… I always recommend it.
