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Stuffed lamb cutlets recipe And Books

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Stuffed lamb cutlets recipe and books

So you would like to know how to make Stuffed lamb cutlets recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


stuffed lamb cutlets
costoline di agnello ripiene
italian
carluccio

16 x 2.5cm lamb cutlets French trimmed
salt and freshly ground pepper
75g Fontino or Gruyere cheese cut into slivers
10 large fresh sage leaves
75g Parma ham sliced
2 eggs beaten with a pinch of salt
300g fine dried breadcrumbs
olive oil for shallow frying

This is a derivation of Cotoletta ana Valdostana which uses local veal cutlets and Fontina cheese. The advantage of this recipe is that vou can prepare it in advance and cook it at the last minute. French trimmed cutlets can be prepared by your butcher. Most of the fat and other material is removed leaving just the bone and the round lean meat section at the end.

Cut down the centre of the meat of each cutlet until a most through and open out.
Season with salt and pepper then place a sliver of Fontina or Gruyere cheese on one side 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 of. until golden on both sides.
Serve 4 cutlets per person with Insalata di Fagiolini (qv) or with some Cipolline al Balsamico (qv).



This Recipe Serves 4

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We truly hope you will like this American recipe, and enjoy your tasty Stuffed lamb cutlets recepie. Check out these great recipe books and learn how to make Stuffed lamb cutlets!
View Recipe Books - Stuffed Recipe







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