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Lamb Chops Villeroy
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Description
In Spain, this is something enjoyed with croquettes. It’s a delicacy, simple to make, and a complete meal served with a soup or salad.
Ingredients
- 8 whole Lamb Chops
- Olive Oil, For Frying
- 1 liter Bechamel Sauce
- 2 cups Breadcrumbs
- 2 whole Eggs, Beaten
- 1 Tablespoon Salt
- 3 whole Potatoes, Sliced
Preparation
Heat about 2 tablespoons of oil in a pan. Shallow-fry lamb chops. Set aside. Cut the meat around the long bone, they will be more beautiful later.
Put 1 tablespoon bechamel sauce on a plate and set a lamb chop on it. Cover with more bechamel. Repeat with remaining lamb chops. Let cool at least for 2 hours.
Coat lamb chops in breadcrumbs, then dip in beaten eggs. Coat completely in the breadcrumbs again.
Meanwhile, deep fry sliced potatoes to make chips to serve with the chops.
When ready to eat, deep fry lamp chops in olive oil and serve with chips.
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