Lamb Chops in Batter
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
977
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 977 cal. | (47 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.7 mg | (264 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 25.6 g | |||
| Uric acid | 548 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 Lamb cutlets (trimmed)
- 1 egg
- 5 Tbsps Pastry flour
- 6 Tbsps Parmesan
- 1 garlic clove
- 4 garlic cloves
- 8 Tbsps olive oil
- salt
- peppers
- 4 sprigs thyme (fresh)
Preparation steps
1.
Flatten lamb chops very thinly, season with pepper and coat with flour.
2.
Separate egg. Beat egg white until stiff, whisk egg yolk with 3 tablespoons of water, remaining flour and parmesan. If necessary, add more water to make nice batter. Fold in egg white. Peel garlic cloves, cut into thin slices and mix with batter. Coat chops with batter.
3.
Heat oil in pan. Cut garlic bulb crosswise. Add 1-2 sprigs of thyme and garlic to the pan and brown chops on both sides. Arrange chops with thyme and garlic bulb in a baking pan and cover with aluminum foil. Finish cooking in preheated oven at 80°C (approximately 175°F) for about 20 minutes. Remove from the oven and serve.
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