Name: Fried Lamb Chops
Yield: 4
Cuisine: Italian
Ingredients: Lamb Chops: 320 g; Eggs: 2; Parmesan cheese: 20 g; Breadcrumbs; Salt; Black Pepper; Extra Virgin Olive Oil

Cuisine:

Eidaleg

50
Digon 4
hawdd

cynhwysion

320 g Lamb Chops
2 wyau
20 g caws Parmesan
Briwsion bara
halen
Pupur du
Extra Virgin Olew Olewydd

cyfarwyddiadau

Mae'r Pasg yn dod ac rydych chi eisoes yn meddwl am y fwydlen i'w rhannu gyda ffrindiau a pherthnasau … felly rydyn ni am bryfocio dy daflod ag ail saig suddlon, to be enjoyed at least once: the fried lamb chops! The double breading, made with eggs, parmesan and breadcrumbs, creates a crunchy and tasty shell that holds a tender interior. Frying with olive oil at a slightly lower temperature than usual will guarantee a perfect result: very soft inside and pleasantly crunchy on the outside. Remember to leave the breadcrumb uncovered: for this dish, mewn gwirionedd, everything is allowed … for once forget the table etiquette and feel free to banish the pose and enjoy the lamb chops fried with your hands! A more than convivial way to enjoy together with your guests this simple but tasty dish, perfect to serve with a salad of fennel or sautéed artichokes!

camau

1 Done	To make the fried lamb chops, start by cutting 8 chops from the rack with a knife and set aside.
2 Done	Now dedicate yourself to breading: in a small, low bowl that can contain the chops, place the whole eggs, beat them with a fork, season with the grated Parmigiano Reggiano, salt and pepper and stir again to obtain a homogeneous mixture. In another bowl pour the breadcrumbs.
3 Done	Take one chop at a time, pass it in the beaten egg and leave the bone uncovered; then roll them in the breadcrumbs, again in the egg and finally carefully fold them in the breadcrumbs, to obtain a double breading that will make the fried lamb chops even more crispy.
4 Done 5	Now you can proceed with the cooking: pour the olive oil in a pan with high sides, heat the oil and with a thermometer check that the temperature arrives and does not exceed 170 ° to obtain a perfect and dry frying. Fry the chops for about 4-5 cofnodion, soaking them while keeping the bone in your hands or with the kitchen tongs. It is recommended not to cook more than one or two at a time, so as not to lower the oil temperature. Cooking time may vary according to the size of the ribs.
5 Done	Unwaith coginio, transfer them to a tray lined with absorbent paper to dry excess oil. Serve the lamb chops fried while still hot so you can taste them crunchy!