Villeroy lamb chop
Ingredients for 5 portions
Calculate portions
Lamb ribs
0.333 kg
Sterilised milk
0.167 l
Goxo flour (W 170 - 200)
0.017 kg
Butter
0.017 kg
Table salt
2.667 g
Ground white pepper
0.667 g
Ground nutmeg
0.667 g
Plain flour
0.033 kg
Eggs
0.667 ud
Breadcrumbs
0.033 kg
Olive oil
0.033 l
Sweet potato
0.033 kg
Elaboration
Para las chuletillas:
- Sacar del costillar de cordero las chuletillas con palo, sin palo y de riñonada.
- A las chuletillas con palo pelar la parte que toca la costilla y afeitar un poco el palo para que el pintxo no salga muy grande.
- Pasar las chuletillas por la plancha dejándolas casi cocinadas. sazonar y reservar.
- Para el villaroy:
- Hacer una bechamel (roux 110 g/litro) y napar con ella las chuletillas. Colocarlas sobre una bandeja engrasada.
- Dejar enfriar bien hasta que la bechamel se endurezca y empanar.
- Freír las chuletillas en abundante aceite (que floten) y sacarlas sobre papel absorbente. para enfriarlas, a continuación, en el abatidor.
Para las chips de boniato.
MONTAJE
- Colocar en un cestillo pequeño de fritura un papel decorativo sulfurizado y dentro la chuletilla y el boniato con armonía.
Nutritional information (1 portion)
Energy
301.65
kcal
Carbohydrates
15.04
g
Proteins
8.89
g
Lipids
22.69
g
Fiber
0.71
g
Saturates
8.4
g
Monounsaturated fatty acids
10.41
g
Polyunsaturated fatty acids
1.44
g
Cholesterol
68.99
mg
Calcium
52.32
mg
Iron
0.88
mg
Zinc
1.55
mg
Vitamin A
67.76
ug
Vitamin C
2.1
g
Folic acid
9.98
ug
Salt (Sodium)
289.06
mg
Sugars
1.86
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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