Parmesan Lamb Chops
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small rack of lamb, Frenched by a butcher, about 1½ pounds, or 8 3-ounce rib chops
- Salt and pepper
- ½cup bread crumbs, preferably homemade
- ½ounce grated Parmesan (about ½ cup)
- ½teaspoon powdered fennel seed (use an electric spice mill or mortar and pestle)
- 1teaspoon finely chopped rosemary
- ½cup flour seasoned with ½ teaspoon salt, ¼ teaspoon black pepper and a pinch cayenne
- 2small eggs, lightly beaten
- Olive oil for frying (or substitute clarified butter or vegetable oil)
- Parsley sprigs for serving
- Lemon wedges for serving
Preparation
- Step 1
With a sharp knife, cut between bones to divide the rack of lamb into 8 chops. Trim chops of any excess fat. Season with salt and pepper on both sides.
- Step 2
In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.
- Step 3
Dip each chop into the seasoned flour, then into the beaten eggs. Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture. Press any remaining mixture evenly over the chops to coat well.
- Step 4
In a wide skillet, pour the olive oil to a depth of ½ inch. Heat over a medium-high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle, but not brown too quickly. Adjust the heat so they fry gently for about 2½ minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels. Serve with parsley sprigs and lemon wedges.
Private Notes
Comments
If you want bread crumb coatings to stick, let them sit in the fridge for at least an hour, covered with waxed paper. This allows the egg, flour and crumbs to amalgamate. Do this, and you won't have a problems with the 'overcoats'. Another advantage to this method is that you can prepare any breaded item ahead of time so there's no last minute rush.
I make these all the time and they are super easy, and delicious. I do double flour dip before the eggs. Dip in highly seasoned flour, dry on a rack, dip in flour once more, then egg and then breadcrumbs. Press the breadcrumbs on firmly, flip and do to the other side, firmly, it's the only way to get it to stick, liberally and firmly. Allow to dry while you do the rest of the chops, and then shallow fry in small batches. Let them sit, again, on a rack to cool slightly before eating. YUM!
Figaro is correct and his technique also applies to southern fried chicken. 1-3 hours in the fridge produces a crust that stays in place when fried or even "oven fried".
Easy to make, very tasty. Perhaps not as good as veal milinase but much easier to make.
I had thick loin chops so used those — this recipe was great, but I think seasoning the chops with s&p before breading would have been smart. I did s&p the flour but it wasn’t enough. I fried chops (after breading and letting rest in fridge for 30 minutes) for about 3.5 minutes per side, moved to a baking sheet fitted with a rack and put in pre-heated 350° oven for 10 minutes (I checked internal temp before putting in oven to gauge how long to cook them) and they were perfect.
Cooked as above. Used Herbes de Provence instead of rosemary and fennel. Used Costco loin chops. They were thick so ended up frying longer. I think 8 to 10 min for medium rare.