Carlos Arginiano prepares a delicious recipe for Villeroy lamb chops, roasted, impregnated in béchamel sauce, beaten and fried. Perfect for sharing!
Lamb chops are always a pleasure, but if we wrap them in soft béchamel, break them and fry, they become irresistible whim. Perfect for serving on any special occasion as an appetizer to share or as a main course, accompanied by a salad.
In this recipe Carlos Arginiano teaches us how to make delicious cutlets from Villeroy, a preparation that owes its name to Francois de Neufville, 2nd Duke of Villeroy, whose chef invented this béchamel sauce.
What is Villeroy?
Villeroy or Villeroi is a sauce made from béchamel, but how do they differ? While traditional béchamel is made only with flour, milk and butter Villeroy adds grated cheese and egg to this béchamel for denser textureand originally included truffle or mushroom extract. Sauce traditionally used for wrap food then batter and fry, such as chicken, turkey, pork or lamb chops, as in this recipe.
Ingredients (4 people):
- 20 lamb chops
- ½ l milk
- 40 g flour
- flour, beaten egg and breadcrumbs (for coating)
- 2 buds of Tudela
- 25 g butter
- extra virgin olive oil
Preparation of the recipe for lamb chops by Carlos Arginiano:
Clean the chops remove the meat that is attached to the bone (you can keep the removed garnishes to make rice or fry them with a few chopped garlic cloves).
Spread on a baking tray season the chops with a little butter and spread them on the pan. Bake at 200 ° for 5 minutes. Take them out and let them cool.
For making béchamel, put a trickle of oil in a saucepan to heat. Add the flour and stew it a little. Add the milk little by little, stirring constantly. Season and cook the béchamel for 6-8 minutes. Add a little chopped parsley and mix well.
* Trick: To make the authentic Villeroy and get a denser texture, add cheese or egg.
Enter the chops (grabbing them by the bone) in the béchamel sauce until well impregnated. Place them on a plate (greased with oil) and leave to cool.
Pass them through flour, beaten egg and breadcrumbs, and fry them in a pan with hot oil. Drain them on a plate lined with absorbent kitchen paper.
Strip the pimples and cut them into fine julienne. Season them with oil, vinegar and salt. Serve on each plate 5 chops and a little salad. Decorate the plates with a few parsley leaves.
You can use butter instead of butter (both to spread the baking tray and to spread the source), but the oil will give it a completely different French touch.
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Thanks for reading.
David from 55000 Recipes