500 grs. of lamb cutlets - 3 eggs - 30 grs. of pecorino cheese - scratched bread - oil of peanut - salt, pepper and a lemon.
Convert european unity of measure

My mother has the habit to pass under the running water the cutlets, to free them from the blood in excess and then to dry the water in excess with some absorbent paper. This procedure will let twist the nose to many experts of the sector, hold it only as an informative process.
Beat the eggs in a bowl together with the *lemon juice, the salt, the pepper and a good handful of pecorino cheese. Take the cutlets, cross them in the egg and then let them rest in the plate for about 30 minutes. Pass each coutlet lamb in the **scratched bread and fry it in a saucepan with abundant oil; let it drain on absorbent paper and eat warm.

* The lemon attenuate the characteristic smell of the lamb, sometimes too strongly and prickly.

** For the lovers of "crisp cooking", I suggest to pass again the coutlet into the egg and in the scratched bread!