Description
These Italian Parmesan Crusted Lamb Chops feature tender, flattened lamb chops coated with grated Parmigiano-Reggiano and Italian-seasoned bread crumbs, then pan-fried to golden perfection. This recipe combines a crispy, flavorful crust with juicy, savory lamb, making for an impressive and delectable dish perfect for an elegant dinner.
Ingredients
Scale
Meat
- 8 single rib lamb chops, flattened
Coating
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 2 eggs, lightly beaten
- 1 cup Italian-seasoned bread crumbs
Other
- Vegetable oil (about 1/4 inch for frying)
- Salt, to taste
- Cracked black pepper, to taste
Instructions
- Pound the Lamb Chops: Place each lamb chop between two pieces of wax paper and gently pound them with a meat mallet or rolling pin until they are thin, taking special care to avoid damaging the bone.
- Coat with Cheese: Turn each lamb chop on both sides in the grated Parmigiano-Reggiano cheese, pressing firmly so the cheese adheres well. Lightly tap the chop against the bowl to remove any excess cheese.
- Dip in Egg: Dip each cheese-coated chop into the lightly beaten eggs, allowing any excess egg to drip back into the bowl to avoid sogginess.
- Coat with Bread Crumbs: Roll the chops on both sides in the Italian-seasoned bread crumbs, making sure they are evenly coated for a crisp crust.
- Heat the Oil: Add about 1/4 inch of vegetable oil to a skillet and heat it over medium heat until it is hot and shimmering, ready for frying.
- Fry the Chops: Place the coated lamb chops carefully into the hot oil in the skillet. Fry them on each side until the crust turns golden brown and crispy, ensuring the lamb is cooked through but remains juicy.
- Season: Remove the fried lamb chops from the pan and immediately season them with salt and cracked black pepper to enhance flavor.
- Serve: Serve the Italian Parmesan Crusted Lamb Chops hot for the best taste and texture experience.
Notes
- Flattening the ribs ensures even cooking and a tender bite.
- Use freshly grated Parmigiano-Reggiano for the best flavor and crust adherence.
- Do not overcrowd the skillet when frying to maintain oil temperature and crispiness.
- Drain cooked chops on a paper towel briefly if desired to remove excess oil.
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.
