CRUMBED LAMB CUTLETS WITH FONTINA, SAGE & PARMA HAM

Our own delicate lamb cutlets, melting fontina and young sage running through. Served with a simply dressed seasonal salad of peashoots, radish & asparagus.

Serves 4 

Ingredients:

• 4 large lamb cutlets, French trimmed

• 2 slices Parma ham, quartered

• 4 sage leaves

• 4 small pieces Fontina cheese, sliced

• 1 egg, beaten with salt, pepper and a little milk

• White breadcrumbs

• Olive oil, for shallow-frying

Method:

1. Trim away the excess fat and make an incision in the side of each cutlet from the side opposite the bone, to make a pocket.

2. Stuff the pockets with ham, sage and cheese, as demonstrated.

3. Press the sides together to seal the cutlets.

4. Dip the cutlets in the egg first then coat well with breadcrumbs. Repeat.

5. Pour enough olive oil into a large frying pan to cover the base generously and heat gently.

6. Slowly fry the cutlets until golden brown on each side and then transfer to the oven for 5 minutes.

7. Serve with lemon wedges.