Herbed lamb chops
Instructions
Remove the needles of Rosemary, thyme leaves and two or three of the Sage.
Wash, dry and chop finely.
Beat lightly the cutlets with the fist and put them in chopped herbs.
Flour them, emerge them rapidly in beaten eggs and thoroughly cover with breadcrumbs.
Flour a few sprigs of Sage washed and dried thoroughly.
Heat a large frying pan with oil and fry the first clumps of Sage.
Drain the Sage and fry the chops: you should probably proceed in two batches, or use two pans.
Drain the cutlets, when they are well browned, on paper towel to dry them.
Serve immediately with fried Sage.
Ingredients and dosing for 4 persons
- 12 lamb cutlets
- 2 eggs
- Flour
- Breadcrumbs
- Few sprigs of sage
- 1 sprig of rosemary
- 1 sprig of thyme
- Salt
- For frying:
- Seed oil