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.

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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