These just might be the best lamb chops you have ever eaten. You won’t believe how juicy and flavorful they are, as you gaze upon the parmesan crust.
I like meat that requires no sauces, etc. And, these are just pick up and eat as they are, and if you are like me, you’ll get every little morsel off of the bone. Serve a salad with a lemony dressing or a bounty of roasted asparagus and you have the perfect meal.
You can prepare the chops ahead and refrigerate. Take out 30 minutes before frying to bring to room temperature and enjoy a “dinner party” meal in the middle of a week.
Or stage these as the starter, with one lamb chop per person, although your guests will want more.
Recipe (inspired by Essentials of Classic Italian Cooking)
I cut each chop from a rack of lamb, cutting starting against the bone. This technique would work equally well with pork or chicken cutlets.
- Firstly, place your lamb chops inside a plastic ziploc bag and use a cast iron pan to flatten.
- Dip into egg wash, and freshly grated parmigiano reggiano.
- Dip again into non-flavored bread crumbs.
- Fry in olive oil. Add sea salt and freshly ground black pepper. Expect a crunchy crust and a very juicy inside. Perfection!
This is too easy to write out a recipe. My question to you would be, are you scared of fried food or could you enjoy a crunchy, crusty chop? What would you serve with this?
