Ingredients
1 kg lamb chops
1/2 bunch parsley
1/2 bunch of dill
2 g ground pepper
100 g flour
50 ml olive oil
100 g sour cream
50 ml white wine
50-100 g of fresh grated horseradish
Method
Chops are pressed with a weight of about an hour. Rolled in chopped parsley, dill and pepper. Then rolled in flour and fry in olive oil. Serve with sauce Shofroa flights. sauce Shofroa: To the sauce left after frying the cutlets, add a little flour to thicken. Then put the white wine and cream. Season to taste with salt and pepper. The most important ingredient of this sauce special taste is grated horseradish, which is added to taste. The sauce is served in a sauce-boat.
Containers:
Difficulty
Average
Tested
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Source
www.piccadilly.bg