Stuffed Lamb Cutlets

Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.

Lamb Main Course High Protein Fried

Estimated Nutrition

Calories

1780.1

kcal / serving

7120.4 kcal total

Carbs

59.1g

per serving

236.4 g total

Fat

105.1g

per serving

420.2 g total

Protein

136.2g

per serving

544.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

Fontina Cheese

Cut into slivers

Gruyere Cheese

Alternative to Fontina, cut into slivers

piece

Egg

Free-range, beaten

GrainsCereals

300

Breadcrumbs

Fine dried

Meat

piece

Lamb Cutlets

140g each, trimmed

slice

Parma Ham

NutsSeeds

to taste

Salt

Plus a pinch for the eggs

to taste

Black Pepper

Freshly ground

leaf

Sage

Large fresh leaves

handful

Mint

Fresh leaves

OilsFats

to taste

Olive Oil

For shallow frying

tbsp

Extra Virgin Olive Oil

Vegetables

250

Mixed Salad Leaves

Rocket, watercress, Little Gem lettuce

piece

Spring Onion

Finely sliced

stalk

Celery

Finely sliced

Method

Slice open the center of each lamb cutlet without cutting all the way through.

Season meat with salt and pepper and place cheese, sage, and Parma ham inside.

Fold the meat over the filling and coat completely in beaten egg and breadcrumbs.

Press the edges to seal and shallow fry in hot oil for 8 minutes per side until golden.

Toss salad leaves, onions, mint, and celery with olive oil, vinegar, and seasoning.

Serve the hot stuffed cutlets alongside the fresh salad.