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.
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.