Prepare these irresistible lamb chops with béchamel sauce, a crispy and flavourful dish that we always love to enjoy at home - a real feast!
Ingredients:
- Lamb chops: 12 units
- Olive oil: Sufficient quantity for frying
- Salt and pepper: To taste
- Breadcrumbs: 200 grams
- Flour for breading
- Beaten egg: 2 pieces
1. For the béchamel sauce:
- Butter: 50 grams
- Wheat flour: 50 grams
- Milk: 500 ml
- Salt, pepper and nutmeg: To taste
Elaboration:
1. Prepare the chops:
- Season the lamb chops with salt and pepper to taste.
- There are two options for cooking them: I put them on a baking sheet with baking paper underneath and cook them at 180º for a few minutes. The other possibility is to cook them on the griddle or in a frying pan with a little olive oil without browning them (as they have to be fried again after the breading). Remove and set aside, waiting for them to cool completely.
2. Prepare the béchamel sauce:
- In a frying pan, melt the butter over medium heat.
- Add the flour and cook for a few minutes, stirring constantly so that no lumps form.
- Gradually add the milk while stirring until you obtain a smooth, lump-free sauce.
- Season with salt, pepper and a pinch of nutmeg. Cook until slightly thickened.
3. Batter the cutlets:
- Leave to cool so that the béchamel sauce adheres well to the meat.
- Then dip each cutlet into the hot béchamel sauce, making sure it is well coated.
- Dredge the cutlets in flour, then in beaten egg and finally in breadcrumbs.
- Leave to cool completely, even in the refrigerator. In this situation they can also be frozen and can last for several months.
4. Frying:
- Heat enough oil in a frying pan and fry the cutlets until golden brown and crispy.
- Remove and drain on absorbent paper to remove excess oil.
5. Serve:
- Serve the chops hot, accompanied by a garnish of your choice, such as salad, chips or vegetables.
Advice:
- Bechamel sauce without lumps:
- To avoid lumps in the béchamel sauce, be sure to add the milk slowly and at room temperature or lukewarm, while stirring constantly. If lumps still appear, you can strain the béchamel sauce through a sieve or use a blender to smooth the sauce.
- Cooling time:
- Let the béchamel-coated cutlets cool completely in the refrigerator for a few minutes before breading. This will help the béchamel to adhere better and not fall apart during the breading process.
- Hot oil and adequate quantity:
- Make sure the oil is very hot (around 175-180°C) before frying the cutlets. If the oil is not hot enough, the cutlets will absorb more oil and become greasy instead of crispy.
- Use enough oil so that the cutlets are submerged when frying. This allows them to cook evenly.
- Drain well:
- After frying, place the cutlets on absorbent paper to remove excess oil. This will help to keep them crispy and light.
And that's it! Your lamb chops with béchamel sauce will be delicious and ready to impress - bon appetit!
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