Stuffed lamb cutlets

Stuffed lamb cutlets

Costolette di agnello ripiene

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

For this recipe the lamb cutlets have to be larger than usual, so that they can be stuffed. Get the butcher to cut eight cutlets on the bone, of 2.5–3 cm thickness (which means a double cutlet, with the meat of two bones, one of the bones removed). These lamb cutlets are wonderful hot, but are also great cold as part of a picnic.

Ingredients

Quantity Ingredient
8 large young lamb cutlets, french trimmed, fat removed
2 slices parma ham or speck, quartered
8 sage leaves
8 small pieces fontina cheese, sliced
2 eggs, beaten with salt and pepper
6 tablespoons dried white breadcrumbs
olive oil, for shallow-frying

Method

  1. With a sharp pointed knife, make an incision in the flesh of each cutlet, from the side opposite the bone, to make a pocket. Stuff the pockets with the ham, sage and cheese. Press the sides together to seal the cutlets. Dip the cutlets in the egg first, then coat well with breadcrumbs.
  2. Pour enough olive oil into a large frying pan to cover the base generously and heat gently. Fry the cutlets until brown, about 5–6 minutes per side if you like them juicy as I do. Drain on kitchen paper and serve. Zucchini e fagiolini alla menta makes a delicious accompaniment.

To make dried breadcrumbs

  • To make dried breadcrumbs, first cut the crusts off some leftover bread, and let it dry in a 160ºC oven until crisp and crunchy. Put in a processor and blend to crumbs – or wrap in a tea towel, and beat to crumbs with a mallet or rolling pin.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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