Mint-Stuffed Lamb Cutlets

Name: Mint-Stuffed Lamb Cutlets (Cotolette d’Agnello alla Menta)
Cuisine: Italian
Ingredients: 12 very thick (about 2.5 cm/1 in) lamb cutlets, trimmed to the bone, most fat discarded; plain flour for dusting; 3 eggs, beaten; dried breadcrumbs for coating; olive oil for frying; salt and pepper to taste; salt and pepper to taste; 2 tbsp fresh mint, finely chopped; 55 g (2 oz) Parma ham, finely chopped; 40 g (1½ oz) Parmesan cheese, freshly grated

Cotolette d’Agnello alla Menta

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

In Italy we use a lot of mint in cooking, and as the British tend to use it mainly with lamb, I decided to combine the two, with a different result.

Ingredients

12 very thick (about 2.5 cm/1 in) lamb cutlets, trimmed to the bone, most fat discarded
pl

Europe
Italy
United Kingdom
Main course

Method

Mix the stuffing ingredients together. Make an incision on the side of each cutlet to make a pocket. Fill the pocket with the stuffing, then close by gently pressing the sides together. Dust the cutlets with flour seasoned with salt and pepper to taste, then dip into the beaten egg and then the breadcrumbs. Coat the stuffed cutlets well. Heat the oil and gently fry the cutlets until golden on b