Ingredients:
- Lamb chops
- Summer truffle cream 50 g
- Hazelnuts 150 g
- Eggs 2
- Breadcrumbs 100 g
- Peanut seed oil Abundant
- Salt for seasoning
Toast the hazelnuts in an oven at 180° for a few minutes and coarsely blend them in a blender.
Mix the breadcrumbs, a little more than half a jar of Boscovivo summer truffle cream and the hazelnut kernels in a bowl. In another bowl beat the eggs and with a meat tenderizer beat the ribs.
Then coat the ribs first in the eggs and then in the mixture of breadcrumbs, hazelnuts and truffle cream.
Meanwhile, heat plenty of peanut oil in a frying pan. When ready, immerse the ribs and fry them, taking care that they do not burn. Remove them from the pan, adjust the salt and serve piping hot.