Costolette D’Agnello alla

Bolognese Bolognese Lamb Cutlets


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

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.


  • 12 lamb cutlets/US rib chops
  • 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)
  • 90 ml/6 tbsp olive oil
  • 115 g/4 oz prosciutto crudo, sliced thinly (preferably prosciutto di Parma)
  • 150 g/5 oz mozzarella cheese, cut into 12 slices
  • sea salt and ground black pepper
  • roasted vegetables, to serve


  1. 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.
  2. Put the flour on a plate and lightly coat the cutlets, then dip them in the egg, and finally in the breadcrumbs.
  3. Heat the oil in a frying pan until sizzling, then fry the lamb cutlets on each side until golden brown and crisp.
  4. Remove from the pan, and drain well on kitchen paper. Season to taste.
  5. Arrange the cutlets on a baking tray, lay a slice of prosciutto and a slice of mozzarella cheese on each cutlet and bake in the oven for 5 minutes, or until the cheese begins to run.
  6. Serve the lamb immediately, with some roasted vegetables.