Known traditionally as Costolette d’Agnello alla Siciliana, these Sicilian-style lamb cutlets are coated with Pecorino, breadcrumbs and aromatic rosemary, creating a beautifully golden, crispy crust and tender, juicy centre.
Known traditionally as Costolette d’Agnello alla Siciliana, these Sicilian-style lamb cutlets are coated with Pecorino, breadcrumbs and aromatic rosemary, creating a beautifully golden, crispy crust and tender, juicy centre.
4
hard
Known traditionally as Costolette d’Agnello alla Siciliana, these Sicilian-style lamb cutlets are coated with Pecorino, breadcrumbs and aromatic rosemary, creating a beautifully golden, crispy crust and tender, juicy centre.
In a shallow bowl, combine the breadcrumbs, Pecorino Romano, garlic, rosemary and lemon zest. Season with black pepper.
Place the flour and beaten eggs into two separate shallow bowls.
Coat each lamb cutlet lightly in flour, dip into the egg, then press firmly into the Pecorino breadcrumb mixture until evenly coated.
Heat a generous drizzle of olive oil in a large frying pan over medium-high heat.
Cook the lamb cutlets for approximately 3–4 minutes on each side, or until the crumb is deeply golden and crisp and the lamb is cooked to your liking.
Arrange on a large serving platter and finish with fresh rosemary, lemon wedges and an extra grating of Pecorino Romano.
