PAN-GRILLED RIB LAMB CHOPS WITH PARMESAN CRUST

PAN-GRILLED RIB LAMB CHOPS WITH PARMESAN CRUST (for four)

Lamb, pan-grilled rib lamb chops with Parmesan crust 1 (1) Lamb, pan-grilled rib lamb chops with Parmesan crust 1 (2)

12 single rib lamb chops, partly boned and flattened

½ cup freshly grated Parmesan cheese

2 eggs, beaten lightly in a deep dish

1 cup fine, dry, unflavored bread crumbs, spread on a plate

vegetable oil

salt

freshly ground black pepper

 


 

1. In order to fry the chops quickly, they should be no more than one rib thick. Have the butcher knock off the corner bone and remove the backbone, leaving just the rib. If he is cooperative, have him flatten the eye of each chop, otherwise flatten it yourself at home with a meat pounder.

2. Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hand to cause the cheese to adhere well to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess egg flow back into the dish. Then turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess. (You can prepare the chops up to this point as much as 1 hour in advance or, if you refrigerate them, even 3 or 4 hours. If refrigerated, allow enough time for the meat to return to room temperature before cooking it).

3. Pour enough oil into a skillet to come ¼ inch up the sides and turn on the heat to medium. When the oil is very hot, slip in as many chops as will fit without crowding. As soon as one side forms a nice, golden crust, sprinkle it with salt and pepper, turn the chop, and sprinkle salt and pepper on the other side. As soon as the other side has formed a crust transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done serve promptly. (If the chops are pounded thin as directed, they will be cooked in the time it takes to form a crust on both sides. If they are much thicker, they need to be cooked a little longer).

 

from Marcella Hazan, Essentials of Classic Italian Cooking

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