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Breaded lamb chops with rosemary

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Ingredients for 2 servings:

  • 8 lamb chops with rib bones
  • 2 m.-sized eggs
  • 1 tbsp milk
  • 1 rosemary sprig(s)
  • 100 g breadcrumbs, preferably fresh from white bread
  • 40 g Parmesan, grated
  • 40 g flour
  • Pepper from the mill
  • Salt
  • Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Recipe from Italy

Clean the rib bones of the chops. Season the chops with salt and pepper. Beat the eggs with milk. Finely chop the rosemary sprigs. Mix the breadcrumbs with the rosemary and Parmesan cheese. First coat the chops in flour, then dip them in the egg and cover with the breading. Press the breading in lightly. Heat the oil in a pan and fry the chops for about 3-4 minutes on each side. Serve the meat with a fresh mixed salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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