Ingredients

• 16 lamb cutlets
• 140g/5-6oz each
• trimmed
• salt and freshly ground black pepper
• 75g/2½oz Fontina or gruyere cheese
• cut into slivers
• 16 large fresh sage leaves
• 16 slices parma ham
• 2 free-range eggs
• beaten with a pinch of salt
• 300g/10½oz fine dried breadcrumbs
• olive oil
• for shallow frying
• 250g/8¾oz mixed salad leaves - rocket
• watercress
• Little Gem lettuce
• 3 spring onions
• finely sliced
• handful fresh mint leaves
• 2 sticks celery
• finely sliced
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar

Directions

• Cut open the centre of the meat of each cutlet until almost through and open out.
• Season with salt and freshly ground black pepper
• then place a sliver of Fontina or Gruyere cheese on one side of the meat followed by a sage leaf and a little Parma ham.
• Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat.
• Press the cutlets together to seal and slightly flatten the meat. Shallow fry in moderately hot oil until golden on both sides
• for about eight minutes on each side
• or until cooked through.
• Meanwhile
• toss the salad ingredients together. Drizzle in the olive oil and vinegar
• and season with salt and freshly ground black pepper.
• Serve with the lamb cutlets.