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Lamb chops breaded in greek
4 servings
Cut tomatoes into cubes, finely chop garlic, make bread, cut off leaves from thyme. Mix everything with cheese and 2 tbsp. spoons of olive oil. Fry the chops for 1 minute on each side. Salt, pepper, put in a tin, put the mass with thyme on top and bake for 10 minutes at 220 degrees. 3 minutes before you're ready to add tomatoes. Heat the juice from the roast in a saucepan and dilute with wine and broth. Evaporate for 5 minutes and thicken with the sauce fixer. Place chops with tomatoes on plates and pour over the sauce.
Cut tomatoes into cubes, finely chop garlic, make bread, cut off leaves from thyme. Mix everything with cheese and 2 tbsp. spoons of olive oil. Fry the chops for 1 minute on each side. Salt, pepper, put in a tin, put the mass with thyme on top and bake for 10 minutes at 220 degrees. 3 minutes before you're ready to add tomatoes. Heat the juice from the roast in a saucepan and dilute with wine and broth. Evaporate for 5 minutes and thicken with the sauce fixer. Place chops with tomatoes on plates and pour over the sauce.
thyme - 1 bunch, pickled tomatoes dried 50g, bread - 2 pieces, garlic - 1 wedge, parmesan cheese terty40g, olive oil to taste, lamb chop 8 pcs., pepper to taste, salt to taste, cherry tomatoes - 10 pcs., red wine - 100 ml
