Tenderly salt the pieces of lamb and first turn them in flour, pull them through beaten egg and coat them in breadcrumbs. Fry slowly in not too hot fat (at approx. 120 °C) like a fried chicken. Lift out and drain well on kitchen paper. Garnish with fried parsley.
Preparation Tip:
Baked fawn is prepared in the same way. If you are afraid that the lamb meat will not be soft, the pieces of lamb meat can be boiled in salted water until soft beforehand. Leave to cool in the cooking juices or briefly quench in cold water, dry off, season with a little mustard if necessary and coat in breadcrumbs. Now, however, bake at about 160 °C until golden brown. The crumbs can be mixed with fresh thyme in a food processor to refine the aroma. RECOMMENDATION: Parsley or herb potatoes, potato and leek salad with pumpkin seed oil or Vogerlsalat with warm potatoes.
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