Cut down the centre of each cutlet until almost opened out. Season with salt and pepper.
Place a slice of cheese, a piece of Parma ham and a sage leaf inside, press the lamb back together and then dip in egg, then breadcrumbs.
Heat the olive oil and fry over a moderate heat until deep golden on both sides.
Drain on kitchen paper and serve with a crispy new potatoes and a lovely salad.
8 x 2.5cm thick lamb cutlets, French-trimmed
Sea Salt and freshly ground black pepper mixed together for seasoning
For stuffing
30g Parmesan cheese cut into slivers
2 slices of Parma ham cut in 4 pieces
8 sage, mint or basil leaves
For coating
A beaten egg mixed with water
75g fine, dried herbed breadcrumbs
Olive or sunflower oil for shallow frying