Sam Mannering's Scottadito with Artichoke Pesto

With a small, sharp knife, cut a cavity in each of the cutlets, working from the bone.

Mix the breadcrumbs, melted butter, herbs and pecorino together. Fill each cutlet with this mixture and wrap with a slice of pancetta, ensuring the pancetta overlaps. Pop them into the fridge for about an hour so that they can firm up. 

For the artichoke pesto, finely chop the artichokes, cornichons and capers, and gently combine. Separate the egg yolks and whites. Chop the whites finely and push the yolks through a sieve. Combine with the artichoke mixture. Mix in the olive oil, mustard and parsley. Set aside. 

Heat a frying pan over high heat. Add some oil and place the cutlets in on the side where the pancetta is overlapping.  When totally sealed, turn over, add a knob of butter and allow to brown, spooning butter over to caramelise the meat. 

Serve alongside the artichoke pesto.