Today I prepared a dish: breaded and fried chops using lamb meat that we find at the butcher’s these days.
In the kitchen I rarely fry, and I can cook lamb to please some of my guests. Today I prepared two lamb main courses for old friends who moved to another country and returned to Bologna to visit relatives — we have a strong and affectionate friendship and I couldn’t refuse: they were also former customers of my trattoria “Il terzo cerchio”.
Ho aperto un canale di ricette aperto a tutti e gratis su WhatsApp niente notifiche e niente suono, al quale potete iscrivervi cliccando sul link qui https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F e ogni giorno potrete leggere una ricetta dolce e una salata!
Before breading the chops, and also before making escalopes, I usually pound the meat and I use THIS MEAT MALLET
made of stainless steel like professionals use in the kitchen, easy to clean and handy — it weighs about 1.8 lb! And it’s eternal!!!!!!!!
BREADED AND FRIED CHOPS
La cucina di ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2.2 lb lamb chops
- 3 eggs
- 2 cups breadcrumbs (I make it with toast bread)
- to taste peanut oil
- to taste salt
Tools
- Frying pans
- Deep plates
- Meat tenderizer
Steps
The preparation is quick and so is the cooking, so let’s get straight to the recipe for well-breaded and fried lamb chops in peanut oil:
1) Beat the eggs in a bowl or in a deep plate
2) Put the breadcrumbs in a second plate
3) Pound the chops and dip them into the beaten eggs
4) Then into the breadcrumbs, pressing them a little so the crumbs stick better to the meat
5) Pour plenty of oil (peanut oil is the most suitable for its high smoke point, so it’s optimal for frying)
6) When it’s hot, start frying the lamb chops a few at a time so the oil temperature doesn’t drop, and cook them about a couple of minutes per side
7) Drain the freshly fried lamb chops on absorbent paper and salt them before serving at the table with a nice fresh, crunchy salad!
Enjoy your meal!
Annalisa
I SUGGEST OTHER RECIPES WITH LAMB
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Annalisa recommends…
1) Make sure to never salt the meat before flouring it or dipping it in the egg or other steps because the salt would make the breading come off and… it would be a disaster!
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