Ascoli-Style Mixed Fried Food

Method

1. Pound the lamb cutlet very thin to create a uniform thickness; set aside.
2. Prepare the breading mixture: combine Parmigiano Reggiano, breadcrumbs, salt, pepper, nutmeg, and grated zest of an organic lemon.
3. Place the pounded cutlet on the breading mixture, cover with more of the mixture, and press firmly. Refrigerate for a few hours.
4. Meanwhile, cut zucchini into sticks for the traditional fry; for the roll version, slice zucchini on a mandolin, salt lightly to soften.
5. Clean the artichokes and cut into segments.
6. Cut other vegetables: eggplant into quarters, mushrooms into quarters, red pepper into strips, onion into rings.
7. For zucchini rolls: place a slice of zucchini, add a piece of melting cheese, roll up tightly, and secure with a toothpick.
8. Bread the cutlet: dip in beaten egg, then coat with breadcrumbs (one layer only; no flour beforehand).
9. Bread the vegetables: first dust with flour, then dip in egg, then coat with breadcrumbs.
10. Bread the zucchini rolls: flour, egg, then breadcrumbs.
11. Bread the Ascoli olives: flour, egg, then breadcrumbs.
12. Assemble the skewer: alternately thread vegetables, olives, and other fried components onto a bamboo skewer.
13. Heat high-oleic sunflower oil with rosemary extracts (Frienn brand) for frying.
14. Fry the skewers for 3–4 minutes, turning gently, until golden and crunchy.
15. Fry the individual vegetables (eggplant, peppers, artichokes, mushrooms, onions) in batches until golden.
16. Dip fresh sage leaves in flour (no egg or bread) and fry until crisp.
17. Fry the lamb cutlet until well-cooked (the meat near the bone should be fully cooked, can stay slightly pink in the fillet).
18. Fry the pre-breaded olives and cremini until golden.
19. Assemble the classic mixed fry: arrange lamb cutlet, olives, cremini, fried vegetables, and a lemon wedge on a plate.
20. For the appetizer version, arrange the skewers or a platter of fried vegetables and olives, garnish with fried sage leaves.