About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Pan Roasted Lamb with Juniper Berries | Main | Lamb Chops Pan-Roasted in White Wine, Finished Marches Style with Egg and Lemon »

Thin Lamb Chops Fried in Parmesan Batter

I thought about it for a while and I could not recall a time I have had lamb fried or battered. I usually have it grilled, roasted, or braised slowly. I really like lamb so making this week’s recipe would be a treat.


112210IE1.jpg
Two small imported lamb lion chops. One on the right was pounded.


This meat dish is made similarly to breaded veal chops. The main difference is a coating of parmesan cheese before dipping the thinly pounded chops in the egg. After the egg they take a roll in bread crumbs before briefly frying in vegetable oil. This is where the batter comes in. As the cheese, egg and bread crumb coating cooks in the hot oil a batter forms and puffs up from the meat like they were originally dipped in a liquid batter. The end result is a tender, sweet piece of lamb covered in a crisp and slightly tangy crust. Very good. I will definitely make this again. My oil was a little too hot so the edges are extra golden brown. Cheers to all things fried! LOL


112210IE2.jpg
Thin Lamb Chops Fried in Parmesan Battter

Comments (3)

They look delicious, Irene. I like the way you photographed both chops alongside a toothpick for perspective.

Irene, this looks wonderful.

I must tell you that this is my all time favorite way to eat lamb chops. In fact I don't think I have eaten lamb chops prepared any other way in a long time. I suppose I am a creature of habit, but when you find a recipe that works so beautifully, you stick with it.

Marcella Hazan:

If you know how to fry, Irene, and I see that you do, it makes us soul sisters. Frying is the first thing I learned how to do when I taught myself to cook, and it is the thing that I enjoy best doing. This particular treatment would be ideal with rib chops from a very young lamb, but even if the lamb is a little older, as it usually is here, the pounding, and parmesan breading, and frying tempers any muttony hint the lamb might have.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on November 22, 2010 11:39 PM.

The previous post in this blog was Pan Roasted Lamb with Juniper Berries.

The next post in this blog is Lamb Chops Pan-Roasted in White Wine, Finished Marches Style with Egg and Lemon.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel