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Lamb cutlets with pancetta and mozzarella

Recipe from: 3/1/1996 12:00:00 AM
Ingredients 11
Servings 6


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


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.

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