Costolette di Agnello Ripiene

• 8 large (double) young lamb cutlets, French trimmed, fat removed
• 2 slices Parma ham or speck, quartered
• 8 sage leaves

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.

Pour enough olive oil into a large frying pan to cover the base generously and heat gently. F