I use this method on beef and chicken and find the meat or chicken is lovely and tender and that the crumbs add a crunch.The oil can also be heated in the oven and oven fried.
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 | ||
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Calories: 935 | ||
Calories from Fat: 425 (45%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 935
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