Stuffed lamb cutlets
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen Best Bites
Method
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Cut open the centre of the meat of each cutlet until almost through and open out.
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Season with salt and freshly ground black pepper, then place a sliver of Fontina or Gruyere cheese on one side of the meat followed by a sage leaf and a little Parma ham.
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Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat.
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Press the cutlets together to seal and slightly flatten the meat. Shallow fry in moderately hot oil until golden on both sides, for about eight minutes on each side, or until cooked through.
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Meanwhile, toss the salad ingredients together. Drizzle in the olive oil and vinegar, and season with salt and freshly ground black pepper.
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Serve with the lamb cutlets.
Ingredients
- 16 lamb cutlets, 140g/5-6oz each, trimmed
- salt and freshly ground black pepper
- 75g/2½oz Fontina or gruyere cheese, cut into slivers
- 16 large fresh sage leaves
- 16 slices parma ham
- 2 free-range eggs, beaten with a pinch of salt
- 300g/10½oz fine dried breadcrumbs
- olive oil, for shallow frying
For the salad
- 250g/8¾oz mixed salad leaves - rocket, watercress, Little Gem lettuce
- 3 spring onions, finely sliced
- handful fresh mint leaves
- 2 sticks celery, finely sliced
For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
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