Step-by-Step Instructions
Step 1: Prepare the Lamb Chops
Pat the lamb chops dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper .
Step 2: Set Up the Breading Station
Place the flour in a shallow bowl.
Beat the egg in a second shallow bowl.
In a third shallow bowl, combine the breadcrumbs , grated Parmesan , and minced garlic . Stir well to evenly distribute the flavors.
Step 3: Bread the Lamb Chops
Dredge each lamb chop in the flour , shaking off any excess.
Dip the floured chop into the beaten egg , ensuring itâs fully coated.
Press the chop into the breadcrumb mixture , making sure itâs evenly covered on all sides. Gently press the crumbs to adhere.
Step 4: Fry the Lamb Chops
Heat olive oil in a large skillet over medium-high heat . Add enough oil to coat the bottom of the pan generously.
Once the oil is hot (a breadcrumb sizzles when dropped in), carefully place the breaded lamb chops in the skillet. Do not overcrowd the panâwork in batches if needed.
Fry for 3â4 minutes per side , or until golden brown and crispy. The internal temperature of the lamb should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Tip : Use a meat thermometer to ensure doneness without overcooking.
Step 5: Rest and Serve
Transfer the fried lamb chops to a plate lined with paper towels to drain excess oil. Let them rest for 2â3 minutes before serving.
Garnish with chopped parsley and serve with lemon wedges on the side for a bright, zesty finish.
Tips for Success
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