Place breadcrumbs on a plate . Trim lamb chop`s of any excess fat and set aside, beat egg with all the milk, then dip chop`s into mixture, place onto breadcrumb`s and press into crumbs, then turn over and repeat on other side. Once all the chop`s have been crumbed they are ready to be crumbed again. Cover with cling wrap and place in fridge for at least 1/2 an hour, when ready to cook, pour oil in fry pan enough to cover the base in a thin layer and heat on medium high until hot, then put chops in with enough space between each, cook for about 6 minutes when you see juice from chops coming through to crumb`s on the top they are ready to be turned over.
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4|
|Calories from Fat: 425 (45%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 412.5mg||127 %|
|Sodium 945.8mg||33 %|
|Potassium 754.4mg||20 %|
|Total Carbohydrate 81.8g||24 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 76.7g|
|Protein 42.4g||61 %|
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Calories per serving: 935
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