About the Dish
The lively foam resonates with the aroma of the cutlet, refreshing the oil content. The fruity flavour and maturity that are comparable to deep-fried food will make you want to eat more.
- 4 Lamb chops
- 1/2tbsp garlic (grated)
- 1/2 cup bread crumbs
- Dried herbs such as oregano and rosemary, if desired
- Appropriate oil for frying
- Salt and pepper as appropriate
Arrange the lamb chops on a tray, season both sides with salt and pepper, and coat one side with grated garlic. Drizzle olive oil over it and let it marinate for a while.
Put the bread crumbs and dried herbs in a plastic bag and rub the bag to make the bread crumbs fine.
Place the lamb chops one by one in the bag from step 2 and cover with bread crumbs.
Put 3-4 cm of oil in a frying pan and heat it to 180℃, then add 3. After 3 minutes, flip over and cook for another 2 minutes. Cook at 200°C for the last minute to make it crispy.
Wine name: Cava Gold Brut
Producer: Roger Graat
Importer: Mikuni Wine