Golden Lamb is a tasty first course typical of Roman cuisine. The lamb chops are breaded and fried, resulting in a golden and crispy crust. The meat is tender and succulent, flavored with sage and pepper. Try this simple recipe with a strong flavor.
Evenly pound the chops and immerse them in beaten eggs. Season with salt and pepper. Then carefully coat them in breadcrumbs.
Fry them in well-heated oil for 5 minutes on each side so that the meat remains tender inside but golden and crispy outside.
Drain on absorbent paper and serve hot.
They can be frozen and used as needed.
Store in the refrigerator for a maximum of 2 days
Italy, Lazio
| Energy (kcal) | 32 |
| Fat (g) | 2.18 |
| of which Saturates (g) | 0.79 |
| Protein (g) | 3.1 |
| Sale (g) | 0.04 |
