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Costolette D’Agnello alla

Bolognese Bolognese Lamb Cutlets

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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

Method

  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 t

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