Costeletas / Bifes Empanados (Crumb fried lamb chops / steak recipe
ingredients
8 chops (15 slices) 500 g (1.1 lb) Lamb chops / beef or veal fillet
Vegetable oil for shallow frying
1/2 cup (50 g) 1 3/4 oz Refined flour (maida)
2 Eggs, beaten
1 cup approx Breadcrumbs .
Vegetable oil for shallow frying
1/2 cup (50 g) 1 3/4 oz Refined flour (maida)
2 Eggs, beaten
1 cup approx Breadcrumbs .
For the spice paste:
1 cup (25 g) Green coriander (hara dhaniya)
2 - 3 Green chillies
1 tsp (6 cloves) Garlic (lasan), minced
1 tsp (1 inch piece) Ginger (adrak), minced
1 tsp (2 g) Cumin (jeera) seeds
1 1/2 tbsp (22 ml) Lemon (nimbu) juice
1 1/2 tsp (6 g) Salt
1/4 tsp Black pepper (kali mirch) powder
2 - 3 Green chillies
1 tsp (6 cloves) Garlic (lasan), minced
1 tsp (1 inch piece) Ginger (adrak), minced
1 tsp (2 g) Cumin (jeera) seeds
1 1/2 tbsp (22 ml) Lemon (nimbu) juice
1 1/2 tsp (6 g) Salt
1/4 tsp Black pepper (kali mirch) powder
method
1. Beat the chops / slices with a rolling pin or meat mallet to tenderize.
2. For the spice paste, grind all the ingredients into a smooth paste. Apply the paste to the chops / slices and marinate for at least 2 hours.
3. Heat the oil in a frying pan. Roll the chops / slices in the flour, then dip in beaten eggs. Coat with
breadcrumbs and fry for 5 - 7 minutes on each side till
golden.
4. Serve hot, accompanied by a green salad or sauteed boiled potatoes.
2. For the spice paste, grind all the ingredients into a smooth paste. Apply the paste to the chops / slices and marinate for at least 2 hours.
3. Heat the oil in a frying pan. Roll the chops / slices in the flour, then dip in beaten eggs. Coat with
breadcrumbs and fry for 5 - 7 minutes on each side till
golden.
4. Serve hot, accompanied by a green salad or sauteed boiled potatoes.
serving amount
serves: 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
