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Suggest a better descriptionMMMMM---------------------------SAUCE-------------------------------- 1/2 c Champagne; (or other dry -white ; wine) 1/2 c Consomme 1 tb Butter 2 tb Dry crumbs of French bread 1 tb Shallots; chopped 2 ts Parsley; chopped 1 ts Scallions; chopped 1/4 ts Salt Freshly ground black pepper 1 Orange Trim fat from the chops. In a shallow baking dish, whisk together olive oil, basil, parsley, scallions, mushrooms, salt and pepper. Marinate chops for half an hour, turning once. Without removing the marinade ingredients from the surface of the chops, coat them with breadcrumbs. Broil the chops, not too closely to the heat, for 6 to 8 minutes on each side, or until the crumbs are nicely browned and the chops are pink on the inside. Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan. Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper. Add this mixture to the simmering liquid, stirring. Continue to simmer the sauce, stirring occasionally, until some of the liquid evaporates and the sauce thickens. Just before serving, stir in the zest of 1/4 orange and 2 to 3 tablespoons orange juice. Serve in a sauceboat with lamb chops. Per serving: 773 Calories (kcal); 66g Total Fat; (83% calories from fat); 5g Protein; 24g Carbohydrate; 31mg Cholesterol; 1508mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 13 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9357 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 1 servings | ||
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Calories: 128 | ||
Calories from Fat: 123 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.5mg | 0 % | |
Potassium 86.4mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 128
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