Fried Lamb Cutlets

Costolettine d’Agnello Fritte

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 12 best end chops, all fat removed
  • 4 egg yolks beaten with salt and freshly ground black pepper
  • flour
  • 4 egg whites, lightly beaten
  • dry breadcrumbs
  • lemon wedges
  • extra-virgin olive oil


    Gently beat the meat on the chops until it is flattened to almost double its size. Dip the chops in the beaten egg yolks, then dip them lightly in flour and then into the egg whites, and finally into the breadcrumbs. Fry the chops in a little olive oil and drain on absorbent kitchen paper. Serve them very hot with lemon wedges.

    In the Marche region a fritto misto ascolano consists of these lamb cutlets, olive ascolane, crema fritta, and fried artichokes.