Scaled for your household (4 portions) · original serves 4
Lamb chops320 g
Eggs2
Parmesan20 g
Breadcrumbsto taste
Publisher/method gives no numeric amount; retain as needed without inventing quantity.
Saltto taste
Publisher/method gives no numeric amount; retain as needed without inventing quantity.
Black pepperto taste
Publisher/method gives no numeric amount; retain as needed without inventing quantity.
Extra virgin olive oil800 g
Method
1
Beat eggs with grated Parmesan, salt and pepper. Put breadcrumbs in a separate shallow dish.
2
Coat each chop in egg, breadcrumbs, egg again, then breadcrumbs, leaving its bone bare.
3
Heat frying oil to 170°C. Using tongs, fry one or two chops at a time for 4–5 minutes, adjusting for their size and doneness. Drain on paper towels and serve hot.
