Fried lamb chops are a traditional dish of Roman cuisine, crispy and full of flavor, perfect for typical lunches. Often served during holidays, they are excellent both hot and at room temperature. Although frying takes a little time to prepare, it is possible to cook them in advance and reheat them later in an air fryer, which will make them taste just like freshly fried. Alternatively, they can be heated in an oven at 428°F for a few minutes, making sure not to dry them out too much.
The meat, which combines lean and fat, gives the chops an external crispiness and a soft and succulent heart. If you’re not experienced, I recommend buying the chops already cut from the butcher, but they can also be prepared at home with a good knife, following the line of the ribcage. In both cases, it is important to pound the meat well to make it more tender during cooking and to prevent it from shrinking during frying.
For the breading, I recommend a double pass: first in flour, then in beaten egg, and finally in breadcrumbs. If you want even more crispiness, instead of classic breadcrumbs, you can blend some rusks, for an even more delicious result.
Before we look at the recipe together for those who love traditional cuisine dishes, I recall other recipes like
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 1,008.36 (Kcal)
- Carbohydrates 53.94 (g) of which sugars 3.14 (g)
- Proteins 35.25 (g)
- Fat 73.68 (g) of which saturated 11.77 (g)of which unsaturated 59.09 (g)
- Fibers 2.69 (g)
- Sodium 605.44 (mg)
Indicative values for a portion of 133 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 lbs lamb chops
- 1 3/4 cups all-purpose flour
- 2 eggs
- 3 1/2 tbsp water
- to taste salt
- to taste pepper
- 2 1/2 cups breadcrumbs
- as needed vegetable oil (for frying)
Tools
- 1 Meat Tenderizer
- 1 Cutting Board
- 1 Frying Pan
Preparation
The first step is to take the chops and pound the meat well to make it more tender. Next, we pass each chop in flour, pressing gently with the palm of the hand to make the flour adhere evenly over the entire surface. In a deep dish, beat the eggs with a little water, salt, and pepper, using a fork. Dip each chop in the beaten egg, making sure to cover it completely, then, with the help of the fork, drain the excess egg. Finally, pass each chop in breadcrumbs, ensuring it is well coated, and press gently with the palm of the hand to adhere the breadcrumbs evenly.
In a large skillet with high edges, pour the vegetable oil for frying and heat it well. To check if the oil has reached the right temperature, dip a toothpick: if the classic frying bubbles form around it, it means it’s ready. At this point, immerse the chops, being careful not to overlap them, since it will be necessary to fry in two batches to cook all the chops. Let one side brown well, then turn them over to brown the other side too. For even cooking, I recommend covering the pan with a lid during frying. When the chops are well browned, remove them from the oil and place them on a rack to drain the excess oil. It is important to remember that to keep the fried food crispy, it is not advisable to drain on paper towels.
Our chops can be served hot, accompanied by lemon wedges for those who want to add a touch of freshness. If you want to make them easier to eat, I recommend wrapping part of the bone with a piece of aluminum foil, so you can easily enjoy them as finger food.
NOTES
As mentioned earlier, lamb chops are delicious when consumed hot, in order to appreciate the crispiness of the frying and the succulence of the meat. However, if you prefer to prepare them in advance for convenience, you can reheat them in the air fryer: this way they will return as just fried, maintaining all their crispiness.
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