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Culinary Corner

Skip the grill and try these sauteed lamb chops

Lamb chops don’t always have to be grilled. If you want a fast, savory dinner, try this recipe for thin lamb chops sautéed in a parmesan batter by the fabulous Italian chef Marcella Hazan. The younger the lamb, the lighter the flavor.

Lamb Chops in Parmesan Batter

Servings: 6

Ingredients:

12 single rib lamb chops, lightly pounded

½ cup freshly grated Parmesan cheese

2 eggs, beaten in a deep dish

1 cup dry bread crumbs, spread on a plate

Oil

Salt and pepper to taste

Method:

Press each chop on both sides firmly in the Parmesan, then tap against the side of the plate to remove excess. Dip them into the beaten egg, letting the extra flow back into the dish, and then gently press the chops on each side in the bread crumbs, again tapping off the excess.

Pour enough oil into a skillet to come up to ¼ inch and turn the heat to medium. When it is very hot, slip as many chops as will fit into the pan without crowding. As soon as a golden crust forms, sprinkle the top side with salt and pepper, turn the chop and sprinkle the cooked side with salt and pepper. As soon as the second side has a golden crust, transfer to a platter and keep warm until all chops are cooked. Serve immediately.

Recipe from Essentials of Classic Italian Cooking by Marcella Hazan.



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