The chops with the bone well peeled, season, are fried in oil and allow them to cool.
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| Ingredients to make Cordero Villaroy chops: |
| 24 chops lamb 125 grs butter 750 ml milk 8 tablespoons flour salt pepper white nutzada olive oil |
Ingredients to make Cordero Villaroy chops:
2. A thick bechamel is prepared with butter, flour, milk, salt, pepper and nutmeg.
3. Once the Bechamel is made, the chops are covered with it, letting it cool in a source smeared with a little oil so that they do not stick.
4. When you are cold, they pass through flour, beaten egg and scratched bread, they are fried in abundant very hot oil.
