Ascoli Mixed Fried Food

For the lamb cutlets

1. Pound the lamb cutlets with a meat mallet until thin and even.

2. On a flat board or tray, combine the Parmigiano Reggiano, breadcrumbs, salt, pepper, nutmeg, and lemon zest.

3. Lay each cutlet onto the crumb and cheese mixture, pressing down firmly, then cover top and bottom with the mixture.

4. Transfer the cutlets to a plate and place in the fridge to rest.

   Then 120 min of waiting

5. Dip each rested cutlet into the beaten egg, allowing any excess to drip off.

6. Press the cutlet into breadcrumbs to form a single, clean breading layer.

7. Fill a deep pan with frying oil and heat over medium-high heat until hot.

8. Carefully lower the lamb cutlets into the oil and fry until cooked through and golden brown.

   Then 4 min of waiting

9. Remove the cutlets with a slotted spoon and drain on paper towels.

For the platter

10. Arrange the fried lamb cutlets, Ascoli olives, and cremini onto a large serving platter.

11. Add the fried courgettes and artichokes to the platter and season lightly with salt.

12. Garnish with lemon wedges and serve immediately.