Directions
Pan-fried breaded lamb chops are a super simple dish, one of the easiest and quickest to make, but they taste amazing. You will hardly find such a tasty and irresistible dish for Easter. Of course, they have an intense flavor, the lamb meat is particular, but the breading plays down and makes the dish more lively.
Are there any secrets to making fried lamb chops?
Just a couple of them concern frying: massage the lamb meat with a tenderizer to make it softer and thinner. In this way, the frying will be faster, and you will not risk drying the meat and evaporating the juices.
Second advice: never go beyond 180 degrees when frying. The breading would burn. It must remain golden and not brown. Otherwise, it becomes toxic due to acrylamide, a carcinogenic substance.
And third: never abuse fried food, for the above reason, and not overdo it with saturated fats. Let’s not hide behind a finger: frying, especially if it becomes “dark,” is harmful. Frying is okay now and then, but it’s not exactly healthy cooking, and it should never be a habit.
The fried lamb chops are galactic, a dish that can never be missing at Easter!
Ingredients And Doses For Making Breaded and Deep-Fried Lamb Chops
6 servings
- 18 lamb chops
- 3 eggs
- 150 grams of grated bread
- 1 sprig of thyme
- salt and pepper
- 2 liters of sunflower oil for frying
How To Make Breaded and Deep-Fried Lamb Chops
Massage the meat with the meat tenderizer and then massage it with a vinaigrette of oil, lemon, thyme, and pepper. Let it rest for 30 minutes.
Meanwhile, grate the bread and crumble a few breadsticks to give the breading liveliness. Season with a bit of salt and pepper.
Shell the eggs, put them in a bowl, and then beat them with a fork.
Put the sunflower oil in a large pan or pot or deep fryer and bring it to a temperature of 180 degrees.
Take the ribs, flour them, then dip them in the eggs.
Now put the chops in the breadcrumbs and cover generously.
Lightly shake the lamb chops to remove the excess bread and dip it in boiling oil.
Cook them for a couple of minutes, turn them over, put them on absorbent paper, and pat them to remove a little oil.
Serve immediately, and then, after a nap, go for a 23 km run to burn off calories and fat.
What wine To Pair With Breaded and Deep-Fried Lamb Chops?
The choice is varied. The red wines to pair with lamb are many, all excellent candidates: Pinot Noir, Sangiovese, Cabernet Sauvignon, and Montepulciano d’Abruzzo. For us, the choice is easy: Montepulciano d’Abruzzo Praesidium is splendid for intensity, character, and elegance, not to mention that it is a tremendous biodynamic wine.
If you want to combine a cocktail, the intense and bitter taste of Negroni is very suitable to enhance the dish.
