Roman-Style Breaded Lamb Chops
Lamb chops are one of my favorite things to eat. Most of the time you’ll see them grilled or pan fried. This Roman-style preparation may be my new favorite. The rib chops are pounded with a mallet so they cook through evenly. They are then dredged in flour, egg wash, and breadcrumbs; fried until crispy.
Equipment
- Meat Mallet
Ingredients
- 8 lamb rib chops
- 1/2 cup flour
- 3 large eggs beaten
- 1 1/2 cups Italian breadcrumbs
- olive oil for frying
- salt to taste
- lemon wedges for serving
Instructions
- Using a meat mallet, pound the lamb rib chop on both sides. Season with salt and pepper.
- Dredge the lamb chops in flour, egg wash, then breadcrumbs on both sides.
- In a large sauté pan, heat up an 1/8” of olive oil over medium heat. Add in the rib chops; making sure to not overcrowd the pan.
- Fry the chops for 4-5 minutes a side until golden brown and crispy.
- Season the chops with salt and serve with lemon wedges.
