Lamb cutlets stuffed with Balsamic Vinegar of Modena IGP


  • 8 lamb cutlets 2 cm thick (900 g)
  • 3 red apples
  • extra virgin olive oil
  • 120 g of sunflower honey
  • 30 g of pine nuts
  • 30 g of peeled almonds
  • 3 sprigs of thyme
  • chives
  • 200 g of breadcrumbs
  • 2 eggs
  • 3 tablespoons of milk
  • 4 tablespoons of Balsamic Vinegar of Modena IGP : FM02/Bello
  • salt, pepper


Toast pine nuts and almonds in a non-stick frying pan on low fire, stirring regularly, then mince them gossly.
Wash and dry the apples, cut them into cubes, put them in a bowl and add 80 grams of honey and leaves from 2 sprigs of thyme. Then, put them in a single layer on the baking tray cover with baking paper and cook in a hot oven at 200° for 15 minutes. Remove from the oven, cool them down, than flavor with snipped chives, a pinch of salt and ground pepper.
Make an horizontal cut in the most meaty part of the cutlets with the help of a sharp knife, forming a pocket. Fill them with a half of the Caramelized Apples, close well and immerse them into the eggs beaten with milk, then roll them in the bread crumbs, making them adhere well especially on the cut side.
Fry the cutlets in plenty of hot oil until they become golden; turn gently with a slice making sure that the filling does not come out, then transfer them on paper towels to remove drippings in excess.
Season the remained apples with the Balsamic Vinegar of Modena, add the leaves of the third sprig of thyme, add the remaining honey heated in a water bath and serve with the very hot cutlets.

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