Stuffed lamb cutlets

By Antonio Carluccio
From Saturday Kitchen

Ingredients

For the Stuffed Lamb Cutlets:

• Lamb cutlets (trimmed): 16 (140g/5-6oz each)
• Salt and freshly ground black pepper
• Fontina or Gruyere cheese (cut into slivers): 75g (2½oz)
• Large fresh sage leaves: 16
• Slices of Parma ham: 16
• Free-range eggs (beaten with a pinch of salt): 2
• Fine dried breadcrumbs: 300g (10½oz)
• Olive oil (for shallow frying)

For the Salad:

• Mixed salad leaves (rocket, watercress, Little Gem lettuce): 250g (8¾oz)
• Spring onions (finely sliced): 3
• Fresh mint leaves (handful)
• Celery (finely sliced, 2 sticks)

For the Dressing:

• Extra virgin olive oil: 3 tbsp
• White wine vinegar: 1 tbsp

Method

1. Stuffed Lamb Cutlets:
   • Cut open the centre of each cutlet until almost through, then open it out.
   • Season with salt and freshly ground black pepper.
   • Place a sliver of Fontina or Gruyere cheese on one side of the meat, followed by a sage leaf and a little Parma ham.
   • Fold over the other side of the meat.
   • Dip the cutlets in beaten egg and coat them completely with breadcrumbs.
   • Press the cutlets together to seal and slightly flatten the meat.
   • Shallow fry in moderately hot oil until golden on both sides (about 8 minutes per side) or until cooked through.
2. Salad:
   • Toss together mixed salad leaves (rocket, watercress, Little Gem lettuce), spring onions, fresh mint leaves, and finely sliced celery.
   • Drizzle with extra virgin olive oil and white wine vinegar.
   • Season with salt and freshly ground black pepper.
3. Serve the lamb cutlets with the salad.