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Ingredients:
- 1/2 cup all-purpose flour
- 8 small lamb chops (about 1-inch thick)
- Salt and pepper, to taste
- 2 large eggs
- 3/4 cup breadcrumbs (Panko or regular)
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Oil for frying (vegetable or canola)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Directions:
- Prep the lamb:Pat lamb chops dry with paper towels. Season both sides generously with salt and pepper.
- Create the dredging station:
- In one bowl, place the flour.
- In a second bowl, beat the eggs.
- In a third bowl, combine breadcrumbs, Parmesan, garlic, Italian seasoning, and paprika.
- Coat the chops:Dredge each lamb chop in flour, dip in egg, then press into the breadcrumb-Parmesan mixture to coat evenly.
- Heat oil:Pour about 1/2 inch of oil into a large skillet and heat over medium-high until it reaches 350°F (175°C).
- Fry the lamb:Fry the lamb chops in batches for 3–4 minutes per side, or until golden brown and cooked to an internal temp of 145°F (63°C) for medium. Don’t overcrowd the pan.
- Drain and serve:Place the fried chops on paper towels to drain. Sprinkle with fresh parsley and serve with lemon wedges.
Serving Idea: These chops are perfect with mashed potatoes, garlic butter green beans, or a crisp arugula salad.
Nutritional Information:
⏰ Prep Time: 20 minutes | 🔥 Cooking Time: 15 minutes | ⏳ Total Time: 35 minutes
⚡ Approximately 410 kcal per chop | 🍽️ Serves 4
