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Fried Parmesan Cheese-Battered Lamb Chops

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Thursday, 19 July 2012
List of viewable recipes from "Hazan Family Favorites" by Giuliano Hazan

Recipe from Hazan Family Favorites by Giuliano Hazan (Stewart, Tabori & Chang, 2012)

Time from start to finish: 25 minutes

Image
Photo by Joseph De Leo
To celebrate our wedding anniversary, my parents had us over for a special luncheon. On the menu were fried lamb chops, which I had not had for a very long time. In fact, not since I was still living at home in New York. Apartments in New York do not lend themselves to barbecue grills, unless you are fortunate enough to have a terrace, which we didn't. So when we had lamb chops, my mother would fry them in a Parmesan batter. They were crispy, savory, and decadently delicious. The next time our family was in the mood for lamb chops at home, I decided to make my mother's fried chops, and they have now become one of our family's favorites as well. The rib chops must be pounded fairly thin so that the meat will cook before the batter becomes burnt. Don't make them too thin, however, or you'll end up with more batter than meat. I like them rather meaty, close to a half-inch thick, and I fry them over medium heat so the chops are cooked but still pink in the center by the time the batter is nicely browned. My recipe is almost the same as my mother's, with minor variations in quantities and method.

Serves 4

  • 12 lamb rib chops, about 2 ¼ pounds
  • 2 eggs
  • ½ cup freshly grated
  • Parmigiano-Reggiano
  • 1?3 cup fine dry bread crumbs
  • Vegetable oil
  • Salt
  • Freshly ground black pepper

1. Pound the eye of each lamb chop until it is just under 1/2 inch thick.

2. Put the eggs in a small bowl and whisk until the yolks and whites are thoroughly mixed together. Put the grated cheese and bread crumbs in two separate bowls.

3. Holding one of the chops by the bone, coat the eye of the chop in the grated cheese, dip it in the egg mixture, letting all the excess drip back into the bowl, then coat it with the bread crumbs, shaking off the excess. Repeat with the remaining chops.

4. Put enough vegetable oil in a 10-inch skillet to come 1/2 inch up the sides. Place over medium heat. When the oil is hot enough to make a corner of a chop sizzle, put as many chops in the skillet as will fit comfortably. Cook until a nice brown crust forms, about 1 1/2 minutes, then turn the chops and cook until the other side is also nicely browned. Transfer the chops to a platter lined with paper towels and add more chops until they are all done. Season both sides of the chops with salt and pepper and serve at once.

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Last Updated ( Thursday, 19 July 2012 )
 
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