COSTOLETTINE D’AGNELLO ALLA MENTA – lamb cutlets with mint

400 gr small lamb cutlets beaten flat.
Prepare two plates: one with a beaten egg and the other with a mixture of breadcrumbs, grated pecorino cheese and dry crushed mint leaves.
First pass the meat in the egg & then icoat with the dry mixture.
Fry in hot olive oil until golden.
Drain on kitchen paper.

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