Guests are always surprised how I manage to cook lamb chops so soft. The whole secret is in prolonged pickling. This is usually at least 1 hour. The marinade options can be different: wine, soy sauce, mustard or ketchup.
Ingredients
- Mutton - 450 g
- Chicken eggs - 2 pieces
- Breadcrumbs - 100 g
- Wine - 2 tbsp.l .
- Vegetable oil - 2 art.l.
- Hop-suneli - 1 tsp.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Wash the lamb, dry it and cut it into plates 1.5-2 centimeters thick.
Wrap each piece in plastic wrap and beat it well.
Put the chops on a plate, season with salt, pepper and sprinkle with wine. Leave for 1 hour at room temperature.
Pour the breadcrumbs onto a wide plate.
Beat the eggs with spices and salt.
Dip the chops in batter and roll in breadcrumbs.
Fry the chops on high heat for 1.5 minutes on each side.
Cover the baking sheet with foil, lay out the chops and cover with a double layer of foil.
Bake for 30 minutes in the oven at 190 degrees, then remove the foil and cook for another 5 minutes.
