Fried Loin of Lamb Chops

Ingredients

• six nice loin chops
• season with salt and pepper
• roll in flour
• in beaten egg
• in bread crumbs
• Put some lard or melted butter

Method

1. 1

   Season the chops with salt and pepper, roll in flour, then in beaten egg, and finally in bread crumbs.

2. 2

   Heat lard or melted butter in a saute pan, add the chops, and fry until nice and brown.

3. 3

   Place on a platter, garnish with parsley and lemons, and serve any desired sauce separately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 212. The excerpt below is the record exactly as published.

Fried loin of lamb chops, Coffee tomato sauce Lima beans with shallots Potato salad Chocolate eclairs Demi tasse DINNER Toke Point oysters Sorrel soup with rice Chow chow Baked lobster, cardinal Ham glace, champagne sauce Cooked lettuce salad Duchess potatoes Fruit salad Philadelphia lemon water ice Assorted cakes Coffee Pimentos Suedoise. Spread the contents of a can of pimentos flat on the table, lay a fillet of anchovies in oil on each pimento, and roll up in the form of a sausage with the anchovy in the center. Lay them on a ravier dish, season with salt and pepper, one-third of vinegar and two-thirds olive oil, and sprinkle with chopped parsley. Fried loin of lamb chops. Have your butcher cut six nice loin chops about one and one-quarter inch thick, and well trimmed. Season with salt and pepper, roll in flour, then in beaten egg, and finally in bread crumbs. Put some lard or melted butter

Cook this with the app: pantry check, scaling, and the assistant.