12 lamb chops
2 raw and 1 cooked eggs
The cutlets are slightly squashed, seasoned with garlic and salt, crushed in a mortar, and coated first in flour and breadcrumbs, then in beaten egg, and finally again in breadcrumbs.
Next, they are fried in hot oil, until golden brown, and set aside.
In the same oil used to fry the meat – strained – the finely chopped onion is browned, half a tablespoon of flour is added and a mixture made in the mortar with a clove of garlic, parsley, and the cooked egg yolk; all of this is cooked for a few minutes and seasoned with a little salt.
The chops are placed in a platter, the sauce is poured, sprinkled all over with the chopped boiled egg white, and garnished with a few sprigs of parsley and a few slices of lemon.