Stuffed lamb cutlets recipe
 Lamb cutlets stuffed with cheese, sage and Parma ham. Need we say more? 16 lamb cutlets, 140g/5-6oz each, trimmedsalt and freshly ground black pepper75g/2½oz Fontina or gruyere cheese, cut into slivers16 large fresh sage leaves16 slices parma ham2 free-range eggs, beaten with a pinch of salt300g/10½oz fine dried breadcrumbsolive oil, for shallow frying 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 250g/8¾oz mixed salad leaves - rocket, watercress, Little Gem lettuce3 spring onions, finely slicedhandful fresh mint leaves2 sticks celery, finely sliced 250g/8¾oz mixed salad leaves - rocket, watercress, Little Gem lettuce 3 spring onions, finely sliced handful fresh mint leaves 2 sticks celery, finely sliced 3 tbsp extra virgin olive oil1 tbsp white wine vinegar 3 tbsp extra virgin olive oil 1 tbsp white wine vinegar Method Cut open the centre of the meat of each cutlet until almost through and open out.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.Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat.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.Meanwhile, toss the salad ingredients together. Drizzle in the olive oil and vinegar, and season with salt and freshly ground black pepper.Serve with the lamb cutlets. Cut open the centre of the meat of each cutlet until almost through and open out. Cut open the centre of the meat of each cutlet until almost through and open out. 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. 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. Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat. Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat. 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. 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. Meanwhile, toss the salad ingredients together. Drizzle in the olive oil and vinegar, and season with salt and freshly ground black pepper. Meanwhile, toss the salad ingredients together. Drizzle in the olive oil and vinegar, and season with salt and freshly ground black pepper. Serve with the lamb cutlets. Serve with the lamb cutlets.