- 320 g Lamb Chops
- 2 Eggs
- 20 g Parmesan cheese
- Black Pepper
- Extra Virgin Olive Oil
Easter is coming and you are already thinking about the menu to share with friends and relatives … so we want to tantalize your palate with a second succulent dish, to be enjoyed at least once: the fried lamb chops! The double breading, made with eggs, parmesan and breadcrumbs, creates a crunchy and tasty shell that holds a tender interior. Frying with olive oil at a slightly lower temperature than usual will guarantee a perfect result: very soft inside and pleasantly crunchy on the outside. Remember to leave the breadcrumb uncovered: for this dish, in fact, everything is allowed … for once forget the table etiquette and feel free to banish the pose and enjoy the lamb chops fried with your hands! A more than convivial way to enjoy together with your guests this simple but tasty dish, perfect to serve with a salad of fennel or sautéed artichokes!
To make the fried lamb chops, start by cutting 8 chops from the rack with a knife and set aside.
Now dedicate yourself to breading: in a small, low bowl that can contain the chops, place the whole eggs, beat them with a fork, season with the grated Parmigiano Reggiano, salt and pepper and stir again to obtain a homogeneous mixture. In another bowl pour the breadcrumbs.
Take one chop at a time, pass it in the beaten egg and leave the bone uncovered; then roll them in the breadcrumbs, again in the egg and finally carefully fold them in the breadcrumbs, to obtain a double breading that will make the fried lamb chops even more crispy.
Now you can proceed with the cooking: pour the olive oil in a pan with high sides, heat the oil and with a thermometer check that the temperature arrives and does not exceed 170 ° to obtain a perfect and dry frying. Fry the chops for about 4-5 minutes, soaking them while keeping the bone in your hands or with the kitchen tongs. It is recommended not to cook more than one or two at a time, so as not to lower the oil temperature. Cooking time may vary according to the size of the ribs.
Once cooked, transfer them to a tray lined with absorbent paper to dry excess oil. Serve the lamb chops fried while still hot so you can taste them crunchy!