Panfried lamb cutlets crumbed with pecorino and rosemary

Percorino-crumbed lamb cutlets.
Percorino-crumbed lamb cutlets. Photo: Quentin Jones

Pecorino is one of the few cheeses that can rival parmesan's versatility. When aged, this ewe's milk cheese is as crumbly, easily grated and as distinctively sharp in character as parmesan.


12 lamb cutlets

2 cups of breadcrumbs

1 cup of grated, aged pecorino cheese

1 handful of finely chopped rosemary

salt and pepper

1/2 cup of plain flour

3 eggs

3 tbsp of extra virgin olive oil

lemon to serve


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.