Chuletitas de Cordero con Alcaparras
LAMB CHOPS WITH CAPERS
12 lamb chops
1 hardboiled egg
Season each chop with salt and pepper, then coat in flour, dip in egg and roll in breadcrumbs. Fry in hot oil until golden brown. Remove from the pan, put to one side and strain the oil.
Chop half an onion and fry in the oil used for the chops. When it is cooked add a drop of white wine, two tablespoonfuls of tomato sauce, 15 capers and 2 small gherkins, finely chopped. Season with salt and pepper and sprinkle with chopped parsley. Leave to cook for 15 minutes.
Arrange the chops around the edge of a platter and spoon the sauce into the centre, together with the chopped hardboiled egg.