Panfried lamb cutlets crumbed with pecorino and rosemary

Flatten 12 lamb cutlets by placing each between 2 pieces of cling film and using a rolling pin with moderate pressure.

In a bowl, add 2 cups of breadcrumbs (bread left to dry in a paper bag for a few days on the kitchen bench, then put through a food processor, is best), 1 cup of grated aged pecorino cheese, a handful of finely chopped rosemary and pinch of salt and pepper. Mix it well.

Prepare a plate with 1/2 cup of plain flour, another with 2 well-beaten eggs and a third with the crumb mixture.

Heat 3 tablespoons of extra virgin olive oil in a wide frypan. Dust each cutlet with flour first, then coat with the egg and finally the crumbs before frying on both sides until golden.

Serve with wedges of lemon.