Breaded lamb chops – cotolette di abbacchio fritte

As it is getting closer to Easter, and as lamb is traditionally the typical Easter food in Italy, I though I would make breaded lamb chops.  They taste so good and yet are so simple, really, to cook.

Here are the lamb chops …

Here are some beaten eggs (about 3 I think) to which I have added some salt and a squeeze of lemon juice.

Place the lamb chops in the beaten eggs.  Let them have a bath there for as long or as little as you like.  The eggs serve as a ‘glue’ so that the breadcrumbs will stick to the chops.  Many people tell me, however, that the egg tenderizes the meat and adds flavour and that therefore it’s a good idea to leave the chops in the egg bath for at least one hour.

Avail yourself (what a lovely verb “avail” !) of a copious amount of breadcrumbs to bread the chops.  Press down very hard … first on one side and then on the other.

Here are the chops, nice and breaded, and ready to be fried.  In olive oil.

A few minutes on one side … say 4-5 minutes.

Turn over on the other side once only, and shallow-fry for about another 2-3 minutes.

Cook in small-ish batches and blot on kitchen paper to remove any excess oil.

Sprinkle salt and pepper … and if you like lemon juice, add some of that too. I added some rosemary needles as garnish.


These artichokes are just the business as an accompaniment to the lamb chops  … mmmm.  Very crisp, cold wine and some crunchy bread to mop up the plate.  Rustic, robust and very satisfying.

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About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in italian home food, Secondi (main course, usually meat based), Uncategorized and tagged , , , . Bookmark the permalink.

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