Fried lamb chops are a rich and tasty main course, perfect for big occasions or traditional meals, such as Easter. Tender on the inside and golden brown on the outside, they are breaded with egg and breadcrumbs, then fried until crispy and irresistible.
The result is a flavorful dish loved by young and old alike, ideal to serve with simple side dishes such as potatoes, salads or seasonal vegetables. Check out the recipe for perfect fried lamb chops, with all the tricks for a golden breadcrumbs and tender meat.
1. Beat the eggs in a bowl with a fork. Add the parmesan cheese and pepper. Mix until smooth.
2. Dip the ribs in flour, beating them lightly to remove excess flour.
3. Dip the ribs into the egg, holding them by the small bone.
4. Dip them in breadcrumbs, then again in egg and breadcrumbs.
5. Fill a high-sided pan with OliveOlive Oil . Once hot, dip the ribs in it, letting them cook for about 5 minutes.
6. Remove the ribs from the pan and place them on a tray lined with paper towels. Season with salt and serve hot.
5 tricks for not getting fried lamb chops wrong
Lamb chops are a great classic: they can be prepared in many different ways, but the absolute yummiest are fried ribs, which are quick and easy to prepare. Before moving on to the actual recipe, here are 5 tricks to make sure you don't go wrong:
The fried lamb chops should first be dipped in flour: Our recipe calls for dipping the chops 2 times in egg and breadcrumbs. Before you bread them, we recommend that you pass them in 00 flour: this way the flour and egg will form a mixture that will make it easier for the breadcrumbs to adhere to the ribs.
Lamb chops should be fried in Olive Olive Oil : There are many schools of thought about this, but we can assure you that the idealOlive Oil for frying is oliveOlive Oil . In fact, the latter has a high smoke point, meaning it holds up very well to high temperatures without degrading and emitting harmful substances.
OliveOlive Oil should be mild: A mild Olive Oil is ideal for frying, with an overly denoted taste that would go too much into the frying. We recommend Farchioni OliveOlive Oil , with a delicate fragrance and slightly fruity taste, ideal for dry, light frying.
The ribs should be dipped in hot Olive Oil : Before frying the ribs, it is essential that theOlive Oil has reached the right temperature, which should normally be 170°C. If they are dipped in Olive Oil that is too cold, they will not form the crust on the surface that, in addition to making them tasty and crispy, will act as a real barrier, preventing theOlive Oil from soaking the ribs. If you don't have a thermometer suitable for the purpose, simply dip a toothpick into theOlive Oil : if bubbles form on its surface, it means that theOlive Oil is ready.
Olive Oil for frying must be plentiful: To fry perfectly, the ribs must be completely submerged inOlive Oil, otherwise they will not cook properly and their browning will be uneven. For this reason, we recommend that you cook a maximum of 2 at a time, avoiding frying them all at once to save time.
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