Fritto misto piemontese

Method

Pat all meat pieces dry with kitchen paper and season with salt and white pepper. Set up three shallow dishes with flour in the first, beaten eggs in the second, and breadcrumbs in the third. Working with one piece at a time, coat each meat piece, cheese strip, and herb leaf in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumbs, pressing gently so they adhere. Heat oil to 170C in a heavy-bottomed pan or deep fryer. Fry the breaded items in batches, approximately 2-3 minutes per batch depending on size, until golden brown and crispy; do not overcrowd the pan as this lowers oil temperature. Drain on kitchen paper and keep warm whilst frying remaining batches. Serve immediately whilst still hot and crispy, accompanied by lemon wedges for squeezing.