Lamb Chops Fried in Parmesan Batter
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12single-rib lamb chops, partly boned and flattened as described below*
- ½cup freshly grated Parmesan, spread on a plate
- 2eggs, beaten lightly in a deep dish
- 1cup fine dry unflavored bread crumbs, spread on a plate
- Vegetable oil
- Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
1045 calories; 92 grams fat; 27 grams saturated fat; 0 grams trans fat; 48 grams monounsaturated fat; 11 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 40 grams protein; 630 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hands to make the cheese adhere to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess flow back into the dish. Turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess.
- Step 2
Pour enough oil in a skillet to come ¼ inch up the sides, and turn on the heat to medium. When the oil is very hot, slip as many chops into the pan as will fit without crowding. When one side forms a nice golden crust, sprinkle it with salt and pepper, turn the chop and sprinkle salt and pepper on the other side. As soon as the second side has formed a crust, transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done, serve promptly.
- * If possible, have a butcher knock off the corner bone and remove the backbone, leaving just the rib. Flatten the eye of the lamb chop with a meat pounder. (If you don’t have a butcher to remove the bones, you’ll still be able to flatten the meat a bit with a pounder. It will remain a little thicker, so the chops will take an extra minute or two to cook.)
Private Notes
Comments
Gamely taste is gone from lamb, all flavor gone from pork and chicken, and seafood flavor gone from farm raised seafood. Getting tougher to find a good tasting main dish!
Heading out the door to get the ingredients for this!
Lamb has always been a huge favorite of mine. But is it just me or does anyone else find that the great 'gamey taste' of lamb has been bred out of it for the American palette? I want the lamb taste that I remember growing up (many, years ago)
So fantastic and really easy! Served it with the spaghetti and anchovy-bread crumb "sauce."
Tried it but it wan't a favorite. Prefer to cook on a grill with Cavenders Greek Seasoning.
It was delicious! I used homemade breadcrumbs and served the chops with broccoli and angel hair pasta. I will definitely try this recipe again.
This is simply amazing. I used Panko rather than ordinary bread crumbs, and the crunch was incredible. I used lard as the frying oil which undoubtedly enhanced the final result. Simplicity is key.
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