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Breaded Mutton Chops Bruxelloise
Golden breaded mutton chops arranged around buttered Brussels sprouts and a little hot demi-glace.
Method
Steps
Step 1
Heat a conventional oven to 400°F. Use six fine tender bone-in mutton chops from adult sheep. Trim the bones neatly, flatten the chops and season all around with the teaspoon salt and half teaspoon white pepper.
Step 2
Lightly coat the chops in flour, then beaten whole egg and finally plain fresh breadcrumbs. Keep the uncooked chops refrigerated at 4°C or colder if they must wait before cooking.
Step 3
Heat the three tablespoons lard in a large ovenproof frying pan. Arrange the chops beside one another and briskly fry for about five minutes on each side, keeping the crumb coating golden without burning.
Step 4
Transfer the pan to the hot oven for about ten minutes as a guide. Continue until each chop reaches at least 70°C in its thickest meat for two minutes, probing away from bone, and the egg-and-crumb coating is fully cooked. Protect the coating if it colours too quickly while the meat finishes.
Step 5
Measure half a gill of finished demi-glace, then loosen this measured portion with a little hot unsalted White Broth prepared with veal bones and aromatics only. If the demi-glace was refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and check that it reaches at least 74°C. Have the required portion of hot finished buttered Brussels sprouts ready; if it was cooked and chilled, reheat it thoroughly to 74°C.
Step 6
Drain the chops well. Pour the hot demi-glace into the centre of a hot serving dish, arrange all six chops around it in a crown and put the cooked Brussels sprouts in the centre. Serve promptly.
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