Prep 20 mins
Cook 9 mins
Yummy and simple. My favorite way to have lamb chops. They benefit from being breaded one to two hours in advance so the coating dries a bit and better adheres to the meat.
- 8 single-rib lamb chops, trimmed of fat
- 1⁄3 cup parmesan cheese, in a shallow dish
- 2 large eggs, lightly beaten, in a shallow dish
- 1 cup very fine fresh breadcrumb, in a shallow dish
- 2 cups peanut oil
- sea salt
- fresh ground black pepper
- With a meat pounder, gently pound the meat to form an even chop, not to flatten to pancake.
- Place each chop in the cheese, shaking off excess.
- Turn each side of the chop in the beaten egg, shaking off the excess.
- Turn each chop in the bread crumbs, shaking off excess.
- Transfer to a platter.
- In a large skillet, heat oil to moderately high heat. Cook chops until golden brown, about 4 minutes per side. Season with salt and pepper to taste. Drain briefly on paper towels.
- Transfer to warmed dinner plates and serve immediately.
This was just ok. There really wasn't any flavor to the chops. It might of have been better if marinated for awhile, and also with more spice. Made for My 3 Chef 09