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Fried Lamb Chops
Savor these crispy, tender lamb chops, enhanced with a zesty, earthy finish from the truffle zest! Pair them with roasted vegetables or a fresh salad for a classic Italian-inspired meal.
Ingredients
2 large eggs
1/2 cup grated Parmesan cheese
1 cup breadcrumbs (preferably panko for extra crunch)
Salt and freshly ground black pepper, to taste
Vegetable oil (for frying, canola or sunflower oil works best)
1 lemon (for serving)
Sabatino truffle zest (or truffle salt, if preferred)
Method
- Prep the egg mixture: In a shallow bowl, whisk together the eggs, a pinch of salt, black pepper, and the grated Parmesan until smooth and well combined.
- Prepare the breadcrumbs: In another shallow bowl, pour the breadcrumbs. You can use panko for extra crunch, but regular breadcrumbs will work just fine.
- Coat the lamb chops: Pat the lamb chops dry with paper towels. Dip each chop into the egg mixture, ensuring it’s fully coated, then dredge it in the breadcrumbs. Press gently to make sure the breadcrumbs stick well. Be careful not to coat the bone with breading.
- Double-coating for extra crunch (optional): For an extra crispy crust, repeat the process by dipping the chops back into the egg mixture and breadcrumbs.
- Fry the chops: Heat vegetable oil in a tall saucepan or deep fryer. Use a kitchen thermometer to ensure the oil reaches about 350°F (170°C). Once the oil is hot, carefully lower the lamb chops into the oil one at a time. You can use tongs to hold them upright by the bone, which prevents hot oil splashes.
- Cook until golden: Fry the lamb chops for about 4-5 minutes or until they’re golden brown and crispy on all sides. Don’t overcrowd the pan—fry in batches if needed.
- Drain excess oil: Once golden and crispy, remove the chops from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve: Squeeze fresh lemon juice over the crispy lamb chops and sprinkle with Sabatino truffle zest for that luxurious flavor.
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