- 12 lamb chops (single rib) pounded thin
- 3/4 cup grated Parmesan
- 3 large eggs beaten in a bowl
- 1 to 1 1/2 cups of bread crumbs, unflavored or Italian
- vegetable oil
Mix the bread crumbs with salt and pepper and spread on a plate.
: Generously coast each chop on both sides with the dry mixture. Then shake them
over the plate to remove excess breading mixture
: Dip the chop into the beaten eggs then back into the dry mixture.
Pour oil into a big ole skillet…this is a precise measurement of skillet…if you
don’t have a big ole skillet order pizza instead. Or just use whatever pan/skillet you have and pour the oil into it until it reaches a depth of ¼ inch.
Turn the heat to medium and wait until the oil is very hot. You can tell it’s hot enough when it starts to dance. That’s a serious thing…seriously. You can also take a little bit of the dry mixture and drop it in there if it immediately sizzles then the oil is ready.
Place as many chops into the pan as will fit while maintaining space all the way
around each chop.
When the down side appears to have a golden brown crust turn over using a
slotted spatula. When the second side has formed a crust This will take roughly 2-3 mintues per side. Remove to a warm platter and serve. They don’t need to rest…lambs are lazy critters that have rested plenty already.
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