(*) Costoline di agnello ripiene
Cut each cutlet horizontally deep in the middle and just about through, then unfold. Season with salt and pepper, place on one side a slice of Fontina or Gruyère, a sage leaf and a small amount of Parma ham. Fold the meat repeatedly. Dip the chops in egg and cover them completely with breadcrumbs. Then press firmly together and pound lightly. Roast in oil over medium heat until golden brown on both sides.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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