Italian Parmesan Crusted Lamb Chops – crisp, succulent and delicious, they’re what you want for dinner!
Considered by chefs and fellow food writers to be the maven of Italian cuisine, Marcella Hazan made magic in her Italian kitchen. Through her writing, Marcella’s books taught the world traditional techniques for Italian cooking; making it impossible for me to ever pass by her book without plucking it off the shelf for a peruse.
Like her famous 4-Ingredient Tomato Sauce, Marcella’s Thin Lamb Chops Fried in Parmesan Batter caught my eye. These lamb chops are simple to prepare yet elevated in taste and presentation. They’re perfect for your run of the mill Monday dinner, yet fancy enough for guests on a Saturday evening. Served up with roasted vegetables, or creamy mashed potatoes – this recipe’s a keeper.
Who doesn’t want this kind of meal in their recipe box? I know I do!
INGREDIENTS FOR ITALIAN PARMESAN CRUSTED LAMB CHOPS:
- Single rib lamb chops, flattened*
- Parmigiano-reggiano cheese, grated
- Egg, lightly beaten
- Italian-seasoned bread crumbs
- Vegetable oil
- Salt & cracked black pepper
*You can purchase single rib lamb chops already cut, or a rack of lamb where you separate the chops using a cleaver and rubber mallet. That’s what I did.
INSTRUCTIONS FOR CHOPS:
- Place each chop between two pieces of wax paper and pound the meat until thin, being careful to avoid the bone.
- Turn the chops, on both sides, into the grated cheese.
- Press the chops firmly against the cheese making sure it adheres. Tap the rib gently against the side of the bowl so that any excess cheese will fall off.
- Dip each chop into the egg, allowing any excess egg to flow back into the bowl.
- Turn the chops in the bread crumbs, coating both sides.
- Heat about 1/4-inch of oil in a skillet over medium heat. When the oil is hot – place chops in the pan. Fry on both sides until a golden crust is formed.
- Remove from pan, season with salt and pepper.
- Serve hot.
For me – the charm of these lamb chops is in the cheese. (But isn’t that always true?!!!) By enveloping the chops in grated Parm, vs. a usual flour coat, creates a lusciousness I can get behind morning, noon and night!
Buon Appetito!
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Italian Parmesan Crusted Lamb Chops
Description
Italian Parmesan Crusted Lamb Chops – crisp, succulent and delicious, they’re what you want for dinner!
Ingredients
- 8 single rib lamb chops, flattened
- 1/2 cup Parmigiano-reggiano cheese, grated
- 2 eggs, lightly beaten
- 1 cup Italian-seasoned bread crumbs
- Vegetable oil
- Salt & cracked black pepper, to taste
Instructions
Place each chop between two pieces of wax paper and pound the meat until thin, being careful to avoid the bone.
Turn the chops, on both sides, into the grated cheese.
Press the chops firmly against the cheese making sure it adheres. Tap the rib gently against the side of the bowl so that any excess cheese will fall off.
Dip each chop into the egg, allowing any excess egg to flow back into the bowl.
Turn the chops in the bread crumbs, coating both sides.
Heat about 1/4-inch of oil in a skillet over medium heat. When the oil is hot – place chops in the pan. Fry on both sides until a golden crust is formed.
Remove from pan, season with salt and pepper.
Serve hot.
Doesn’t state how LONG to cook the chops for on each side. Could you please provide an estimate please. Would love to make this for the hubby.
When the oil is hot – place chops in the pan. Fry on both sides until a golden crust is formed. It only takes minutes. Just keep a watch on the color of the crust…you’re looking for a golden brown on both sides. Thanks for your question.
These look simply delicious Annie. And so easy! That parmesan crust looks fabulous!
It just works, ya know what I’m sayin’?!!! Thanks, Mary Ann!
Your lamb chops are so elegant, Annie! Beautiful! I wish I could reach right through and grab a crispy chop 😉
Thanks, Katherine!! Wish I could send you a crispy chop…or two! 🙂
I’m with you, Annie! Marcella’s cookbook is a treasure. But somehow I missed these lamb chops and we LOVE lamb chops. My mouth is literally watering thinking of how succulent these must taste with that crispy flavorful crust. Absolutely a must try recipe – thank you!
I hope you try it, Marissa! I think you’ll love it!
My husband would be in heaven if I cooked these up for him! So I will 🙂 Thanks for the inspiration. They look perfect!
Love hearing that!! Thanks so much, Jennifer! Enjoy!
These look incredibly crispy and delicious, Annie! Talk about a perfect meal for entertaining or Sunday supper! Have a wonderful week ahead 🙂 XOXO
If you’re a fan of lamb – you will love these!! Thanks, Dawn!! XO