Costolette D’Agnello alla

Name: Costolette D’Agnello alla (Bolognese Bolognese Lamb Cutlets)
Yield: Serves 6
Cuisine: Italian
Ingredients: 20 g/¾ oz/3 tbsp plain/all-purpose flour; 2 eggs, beaten; 75 ml/5 tbsp dried white breadcrumbs (preferably panagratto, or make your own from stale bread); sea salt and ground black pepper; 150 g/5 oz mozzarella cheese, cut into 12 slices; roasted vegetables, to serve; 12 lamb cutlets/US rib chops; 90 ml/6 tbsp olive oil; 115 g/4 oz prosciutto crudo, sliced thinly (preferably prosciutto di Parma)

Bolognese Bolognese Lamb Cutlets

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

In this recipe, lamb cutlets are first coated in breadcrumbs and fried until crisp, then topped with mozzarella and prosciutto before being given a few moments in the oven to melt the cheese to a satisfying ooze. You could use tiny cutlets for a party dish that can be eaten with the fingers - just reduce the cooking time.

Ingredients

12 lamb cutlets/US rib chops
20 g/¾ oz/3 tbsp

Europe
Italy
Bologna
Emilia-Romagna
Main course
Mediterranean

Method

Preheat the oven to 220°C/425°F/Gas 7. Trim the cutlets carefully and flatten them as much as possible with a meat mallet.
Put the flour on a plate and lightly coat the cutlets, then dip them in the egg, and finally in the breadcrumbs.
Heat t