Ingredients
1 cup fresh breadcrumbs
1 ½ tablespoons chopped chives
3 teaspoons chopped sage
3 slices prosciutto, finely chopped
sea salt and cracked black pepper
plain flour to coat
8 lamb cutlets
1 egg, lightly beaten
oil for shallow frying
Method
Combine the breadcrumbs, chives, sage, prosciutto, salt and pepper in a bowl. Place the flour on a plate. Press the cutlets into the flour and shake off any excess, dip into the egg and then press into the breadcrumb mixture. Heat 1 cm of oil in a non stick frying pan over medium heat. Add the cutlets and cook for 2 – 3 minutes on each side or until the lamb is cooked to your liking, then remove from the pan.
Serve with your “pfavourite” salad and a glass of Pfeiffer Shiraz.
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