{"id":5881,"slug":"fried-loin-of-lamb-chops","title":"Fried loin of lamb chops","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["6 loin chops","Salt","Pepper","Flour","Beaten egg","Bread crumbs","Lard or melted butter","Parsley in branches","Lemons","Any desired sauce"],"ingredients_norm":["loin chop","salt","pepper","flour","egg","bread crumb","lard or melted butter","parsley in branch","lemon","any desired sauce"],"steps":["Have your butcher cut six nice loin chops about one and one-quarter inch thick, and well trimmed.","Season with salt and pepper, roll in flour, then in beaten egg, and finally in bread crumbs.","Put some lard or melted butter in a sauté pan, and when hot add the chops and fry until nice and brown.","Place on a platter, garnish with parsley in branches and lemons cut in half.","Serve any sauce desired, separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w104:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"df23cd7e486bee9dd6da90a79a5429ed6b4d83fe99e943858bbdfcbf1f53455b","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T16:47:33Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fried-loin-of-lamb-chops"}