Stuffed lamb cutlets

Stuffed lamb cutlets

Costolette di agnello ripiene

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

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
salt
pepper
2 eggs, beaten
6 tablespoons dried white breadcrumbs
olive oil, for shallow-frying

Method

  1. With a sharp 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. Season the meat. Dip the cutlets in the egg first, then coat well with breadcrumbs.
  2. With a sharp 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. Season the meat. Dip the cutlets in the egg first, then coat well with breadcrumbs.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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