Garlic Parmesan Fried Lamb Chops
Elevate your weeknight dinners with these tender lamb chops coated in a crispy garlic and Parmesan crust.
Servings: 4 servings
Equipment
- Skillet
- Shallow Bowls
Ingredients
Lamb Chops
- 2 pounds lamb chops rib chops or loin chops work well
Garlic
- 2 cloves garlic, minced
Breadcrumbs
- 1 cup breadcrumbs panko for extra crispiness, or regular breadcrumbs
Parmesan Cheese
- 1 cup grated Parmesan cheese
Egg
- 1 egg, beaten
Flour
- 1 cup all-purpose flour
Seasoning
- Salt and freshly ground black pepper to taste
Parsley
- 2-3 tablespoons fresh parsley, finely chopped for garnish, optional
Oil
- Olive oil or vegetable oil for frying
Lemon
- Lemon wedges for serving, optional
Instructions
- Prepare your lamb chops by patting them dry with paper towels. Season both sides generously with salt and pepper.
- Set out three shallow bowls. In the first bowl, add the flour. In the second, beat the egg. In the third, combine the breadcrumbs, grated Parmesan cheese, and minced garlic.
- Dredge each lamb chop first in the flour, making sure to coat both sides and gently shake off any excess.
- Next, dip the coated chop into the beaten egg, allowing any excess to drip back into the bowl.
- Finally, press the chop into the breadcrumb-Parmesan mixture, ensuring a good, even coating on all sides.
- Heat a generous layer of oil in a large skillet over medium-high heat. (The oil should shimmer but not smoke.)
- Fry the lamb chops in batches, about 3-4 minutes per side, until golden brown and cooked to your desired doneness. Avoid crowding the pan for best results.
- Transfer the fried chops to a paper-towel lined plate to drain excess oil.
- Sprinkle with fresh parsley and serve warm, with lemon wedges on the side for a zesty finish.
Notes
Use panko breadcrumbs for extra crunch, and ensure the oil is hot enough before frying. Press the breadcrumb mixture firmly onto each chop for a thick crust.