Method

• 1.
  Place 2 eggs in a shallow dish and lightly beat. Place breadcrumbs in a second shallow dish.

• 2.
  Working with 1 cutlet at a time, dip cutlet meat in egg, then breadcrumbs, pressing lightly to coat. Place onto a tray and chill for 10 minutes.
• 3.
  Crack remaining 6 eggs into a bowl with pecorino. Season with a small pinch of salt flakes and freshly ground black pepper, and lightly beat. Set aside.
• 4.
  Heat 1cm oil in a large heavy-based frypan over medium-high heat. In 3 batches, add garlic and rosemary, then cutlets, cooking for 3 minutes each side or until golden brown. Transfer garlic, rosemary and cutlets (and any breadcrumbs) to a tray and cover loosely with foil to rest. Repeat with remaining garlic, rosemary and cutlets.
• 5.
  Reduce heat to low and discard all but 2 tbs oil. Add egg mixture and gently stir with a wooden spoon for 1-2 minutes or until egg mixture is just set. Add lemon juice and stir through to arrest the eggs cooking. Serve immediately with cutlets, rosemary and garlic.