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Fried lamb is a typical dish of Italian culinary tradition, especially common in the central and southern regions. The lamb cutlets are dipped in a mixture of eggs and milk, then breaded in breadcrumbs and fried in plenty of oil. The result is a dish with a bold, crispy flavor, perfect to enjoy as an appetizer or main course.
Step 1 of 2: In a bowl, beat the eggs with the milk. Add salt and pepper, then dip the lamb cutlets in one at a time. Coat them in breadcrumbs, pressing to make them adhere well.
Step 2 of 2: In an iron skillet, heat the oil and fry the cutlets. Drain on paper towels and serve piping hot.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving306 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,674 kJ878 kcal | 1,201 kJ287 kcal |
| Fat | 58.57 g | 19.14 g |
| of which saturated fatty acids | 28.12 g | 9.19 g |
| Carbohydrates | 39.2 g | 12.81 g |
| of which sugars | 2.82 g | 0.92 g |
| Fibre | 1.59 g | 0.52 g |
| Protein | 50.28 g | 16.43 g |
| Salt | 0.67 g | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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