Paned Parisian Chops

Ingredients for Paned Parisian Chops

Instructions for Paned Parisian Chops

To prepare the Paned Parisian Chops recipe, please follow these instructions:

Let a large skillet be very hot and quickly flip the lamb chops once on the dry pan. Then take them off the forehead and let them cool off.

Whip the eggs well with the oil and add salt and pepper. Rub the chilled chops on both sides with the pinned, halved garlic clove and turn them first into the egg mixture and then into the grater.

Let the butter grow well on a forehead and cut the cutlets approx. 3 minutes on each side.

For this, almost all kinds of vegetables are suitable or just a large bowl of salad.

tips:
The embossing on a dry, fringed pan causes the panering to side better and also prevent the meat from rolling during the subsequent frying.