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Crispy Lamb Chops

Source of Recipe


From "Forever Summer" by Nigella Lawson






List of Ingredients



• 10 lamb chop cutlets with bone in
  
• 3/4 cup fresh white bread crumbs or 3 pita breads, processed
  
• 1 Tbsp grated Parmesan
  
• 2 eggs, beaten with salt and pepper
  
• Olive oil (not extra-virgin) for frying
  






Instructions



1. Remove the thick layer of fat from around the edge of each little chop, either by tearing it off by hand, or with a pair of scissors. Be careful not to lose the shape of the chop, though, or it will fall to pieces on frying.
   
   
2. Layer the chops between 2 sheets of plastic wrap, and beat them vigorously with a mallet or rolling pin so that they are flattened a little. Then, in a wide, shallow bowl, combine the bread crumbs and Parmesan, and put the seasoned eggs in another bowl.
   
   
3. Pour some olive oil into a frying pan, to come about 1/2-inch deep, and put it on the heat. Dip the lamb chops first in the eggy mixture, and then press them well in the cheese and bread crumbs before frying them in the hot oil. Cook the chops for about 3 minutes each side; they should be a deep golden brown and crunchy outside, within a still tender pink.
   
   Eat them as they are, left to get to room temperature or even cold; there is no way these are anything less than completely delicious.
   
   Serves 4