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