Crispy Lamb Chops
Serving Size / Yield
- 10 rib lamb chops, about 3/4-inch thick, well-trimmed
- 2 lg. eggs
- 1 1/4 C. plain dry bread crumbs
- 1/2 C. grated parmesan cheese
- olive oil
Put the chops on a cutting board and gently pound the meat to about 1/2-inch thickness. In a shallow plate, beat the eggs with salt and pepper to taste. Toss the bread crumbs with the cheese on a sheet of wax paper. Dip the chops one at a time in the eggs, then roll them in the bread crumbs, patting the crumbs in well.
Turn the oven on to the lowest setting. Pour about 1/2 inch of the oil into a deep skillet. Heat the oil over medium-high heat until a little of the egg mixture cooks when dropped in the oil. Use tongs to place a few of the chops in the oil. Make sure not to over-crowd the pan. Cook until brown and crisp, 3-4 minutes. Turn the chops with tongs, and brown for 3 minutes. Drain the chops on paper towels, and keep them warm in the oven as you fry the rest of them. Serve hot.