cookbooks

Chops A La Reine Recipe

Chops A La Reine Recipe

History and Fun Facts:
Chops A La Reine is a classic French dish that originated in the 19th century. It is believed to have been named after Queen Marie Antoinette, who was known for her love for lavish and gourmet meals. This dish was traditionally made with veal, but in this recipe, we will be using lamb chops to add a unique twist to the dish.

Interesting Fact: The dish gained popularity during the belle époque period in France when elaborate and rich recipes were in demand. Chops A La Reine became a favorite among the upper class and was often served in luxurious banquets.

Now, let's dive into the delicious recipe for Chops A La Reine:

Ingredients:
- 12 lamb chops, trimmed closely
- 6 ounces of butter
- 2 onions, sliced
- 4 green peppers, minced
- 1 can of mushrooms, minced
- 2 stalks of celery, chopped
- Salt, to taste
- Pepper, to taste
- Cayenne, to taste
- Juice of a lime
- 6 ounces of flour
- 2 cups of milk
- Cracker crumbs
- 2 eggs, beaten
- Vegetable oil, for frying

Instructions:

1. Trim the lamb chops very closely. This ensures that they will cook evenly and have a tender texture.

2. In a large frying pan, melt the butter over medium heat. Once melted, add the lamb chops and lightly fry them on both sides until they are golden brown. Remove the chops from the pan and set them aside.

3. In the same pan with the remaining butter, add the sliced onions, minced green peppers, minced mushrooms, and chopped celery. Season with salt, pepper, cayenne, and the juice of a lime. Cook these ingredients until they become soft and fragrant.

4. Stir in the flour and cook for a few minutes to eliminate any raw flour taste. Gradually add the milk, stirring continuously to avoid lumps. Cook the mixture until it thickens and becomes smooth and creamy.

5. Dust a plate with cracker crumbs. Scoop a spoonful of the fried mixture on the dusted plate, forming a bed for the chop. Place a lamb chop on top of the mixture and cover it with another spoonful of the fried mixture. Dust the top of the chop with cracker crumbs.

6. Repeat this process for all the lamb chops, ensuring that each chop is coated with the fried mixture and cracker crumbs.

7. Once all the chops are prepared, refrigerate them for about 30 minutes. This will help them set and hold their shape.

8. In a shallow dish, beat the eggs. Take the chilled chops and dip them into the beaten eggs, making sure to coat all sides evenly. Then transfer the chops to a plate with additional cracker crumbs and coat them well.

9. Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the coated lamb chops in the skillet. Fry them until they turn a light brown color and become crispy, usually about 4-5 minutes per side. Ensure that the lamb chops are cooked to your desired level of doneness.

10. Once cooked, transfer the Chops A La Reine to a paper towel-lined plate to absorb any excess oil.

11. Serve the Chops A La Reine hot and enjoy the tender lamb chops surrounded by the flavorful and creamy fried mixture.

Similar Recipe Dishes:
If you enjoyed Chops A La Reine, you might also like these similar recipe dishes:

1. Veal Oscar: This dish features tender veal medallions topped with asparagus, crab meat, and a rich and creamy Béarnaise sauce. It is a luxurious and indulgent dish that is perfect for special occasions.

2. Chicken Cordon Bleu: A classic dish made with chicken breasts stuffed with ham and Swiss cheese, then breaded and baked or fried until golden and crispy. It is often served with a creamy Dijon sauce.

3. Beef Wellington: A show-stopping dish that consists of seared beef tenderloin coated with a layer of savory mushroom duxelles, wrapped in puff pastry, and baked until golden and tender. It is a true gourmet delight.

Remember to experiment with these recipes and add your own personal touch to create a culinary masterpiece. Enjoy your cooking journey!

Vote

1
2
3
4
5

Viewed 2543 times.


Other Recipes from Entrees

Bouillabaise
Sweetbreads With Mushrooms
Terrapin
Frogs A La Poulette
Calves' Head En Tortue
Chops A La Reine
Calves' Feet A La Marechale
Puree Of Chestnuts With Chops
Lamb Chops A La Nesselrode
Devil Chops
Lamb Cutlets Duchesse
Lamb Cutlets A La Condi
Eggs With Tomatoes
To Make White Hard Soap
Croquettes
Chicken Croquettes, No. 1
Chicken Croquettes, No. 2
Croquettes Of Calf's Brains
Meat Croquettes
Sweetbread Croquettes
Veal Croquettes
Cauliflower Croquettes
Croquettes Of Fish
Potato Croquettes
Sweet Potato Croquettes