Clean the chuletillas of fat.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make lamb chuletillas with eggplants: |
| For 4 people :: 12 Cordero chuletillas 3 potatoes 1 apron 3 eggs flour breadcrused virgin virgin oil hojiblanca salt |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to make lamb chuletillas with eggplants:
2. Sall them and put them on a baking plate. Spray them with oil and introduce them into the oven to 200 degrees for 5 minutes.
3. Cut 12 fine eggplant slices.
4. Briefly fry them (2 minutes) to soften and are moldable.
5. Drain them.
6. Wrap the chuletillas with the eggplant sheets, pass them by flour, beaten egg and breadcrumbs and fry them.
7. Peel the potatoes, cut them in fine sheets and then in fine rods so that they are paja.
8. The chuletillas next to the potatoes serve in a fountain.
9. After passing the eggplant sheets through the oil it is important to drain them well.
10. It will be best to place them on a kitchen paper before wrapping the chuletillas.
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