Panfried lamb cutlets crumbed with pecorino and rosemary - Meat

Method

Flatten 12 lamb cutlets by placing each between 2 pieces of cling film and using a rolling pin with moderate pressure. In a bowl, add 2 cups of breadcrumbs (bread left to dry in a paper bag for a few days on the kitchen bench, then put through a food processor, is best), 1 cup of grated aged pecorino cheese, a handful of finely chopped rosemary and pinch of salt and pepper. Mix it well.

Prepare a plate with 1/2 cup of plain flour, another with 2 well-beaten eggs and a third with the crumb mixture. Heat 3 tablespoons of extra virgin olive oil in a wide frypan. Dust each cutlet with flour first, then coat with the egg and finally the crumbs before frying on both sides until golden.

To serve 

Serve with wedges of lemon.