Ingredients
- 12 lamb chops (single rib) pounded thin
- 3/4 cup grated Parmesan
- salt
- pepper
- 3 large eggs beaten in a bowl
- 1 to 1 1/2 cups of bread crumbs, unflavored or Italian
- vegetable oil
Directions
Step 1
Mix the bread crumbs with salt and pepper and spread on a plate.
Step 2
: Generously coast each chop on both sides with the dry mixture. Then shake them
over the plate to remove excess breading mixture
Step 3
: Dip the chop into the beaten eggs then back into the dry mixture.
Step 4
Pour oil into a big ole skillet…this is a precise measurement of skillet…if you
don’t have a big ole skillet order pizza instead. Or just use whatever pan/skillet you have and pour the oil into it until it reaches a depth of ¼ inch.
Step 5
Turn the heat to medium and wait until the oil is very hot. You can tell it’s hot enough when it starts to dance. That’s a serious thing…seriously. You can also take a little bit of the dry mixture and drop it in there if it immediately sizzles then the oil is ready.
Step 6
Place as many chops into the pan as will fit while maintaining space all the way
around each chop.
Step 7
When the down side appears to have a golden brown crust turn over using a
slotted spatula. When the second side has formed a crust This will take roughly 2-3 mintues per side. Remove to a warm platter and serve. They don’t need to rest…lambs are lazy critters that have rested plenty already.
Serves 4-6
Wine Pairing : Cabernet Sauvignon, Malbec, Brunello,Red Blend, Syrah
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