Ingredients

Steps

• 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.