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Lamb cutlets with pancetta and mozzarella

Ingredients
12 lamb cutlets
cake flour
2 eggs, lightly beaten
60 g stale breadcrumbs
25 g grated Parmesan cheese
15 ml chopped fresh basil
15 ml chopped fresh parsley
30 ml olive oil
150 g mozzarella cheese
180 g pancetta (bacon)
15 ml shredded fresh basil

Method:
1. Trim excess fat from cutlets. Using a meat mallet, pound each cutlet between sheets of plastic wrap until slightly flattened. 2. Place flour in plastic bag, add cutlets in batches, toss until well coated. Shake away excess flour. 3. Combine breadcrumbs, Parmesan cheese and chopped herbs. Dip cutlets in egg, then in breadcrumb mixture. Refrigerate for 30 minutes. 4. Heat oil in pan, add cutlets in batches. Fry until well browned on all sides – drain on absorbent paper. 5. Cut mozzarella into 12 x 5 mm slices. Place cutlets, pancetta and mozzarella in layers in an ovenproof dish. Bake uncovered in a preheated 180 ºC oven for about 20 minutes or until the cheese is melted and the cutlets are cooked through. 6. Sprinkle with shredded basil and serve immediately with cucumber relish, garlic, cream potatoes and fresh garden vegetables. Serves 4-6.

Recipe From : Ideas March 01, 1996

Recipe from Ideas : March 01, 1996 See what Ideas has in store this month. Subscribe now and save!

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