Name: Costolette di Agnello Ripiene (Stuffed Lamb Cutlets)
Yield: Serves 4
Cuisine: Italian
Ingredients: 8 sage leaves; 8 small pieces Fontina cheese, sliced; 8 large (double) young lamb cutlets, French trimmed, fat removed; 2 slices Parma ham or speck, quartered; salt and pepper; 6 tbsp dried white breadcrumbs; 2 eggs, beaten; olive oil, for shallow-frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

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

Method

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