Breaded lamb chops are my absolute favorite second course; there is no Christmas or Easter without them. Ever since I was little, I have called them ‘meat with a handle’!
Even when I go to my mom’s for the holidays, the first thing I make sure of is that they are there, and whether we bake them or fry them doesn’t matter!!!
Besides the fact that this type of meat is really good, the lambs in my area have a flavor that really makes a difference compared to the supermarket ones because they are locally raised by private individuals!
It’s not just about promoting my beloved Abruzzo, but everything is good where I come from, without taking anything away from other regions. Abruzzo is Abruzzo; it can’t be explained, only experienced!
Prepare these breaded lamb chops, and you’ll make a great impression on any occasion.
So I look forward to your comments on my recipe, and bon appétit!
About 1075 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making Breaded Lamb Chops
- 12 Lamb Chops
- 10.5 oz Breadcrumbs
- 3 Eggs
- to taste Salt
- Sunflower oil for frying
- Lemon
Preparation of Breaded Lamb Chops
Take the chops, peel the handle so the meat rises up towards the thicker part, then bread them by first dipping them in the egg and then in the breadcrumbs.
Heat the oil for frying and once it reaches the right temperature, immerse the chops, cook them for a few minutes on both sides, and then drain them on absorbent paper.
Salt them and place them on a serving dish accompanied by a few slices of lemon, which you will then squeeze over the meat.
Alternatively, you can bake them in the oven with a drizzle of extra virgin olive oil and a sprinkle of salt at the oven’s maximum temperature for about 20-25 minutes.
