Garlic Parmesan Fried Lamb Chops are crispy on the outside, juicy inside, and packed with garlic, Parmesan, and herbs.
Ingredients
8 lamb chops
4 cloves garlic, minced
\u00bd cup grated Parmesan
1 cup breadcrumbs or panko
2 eggs
\u00bd cup all-purpose flour
1 tsp Italian seasoning
\u00bd tsp paprika
\u00bd tsp black pepper
\u00bd tsp salt
\u00bc cup chopped parsley
Oil, for frying
1 tbsp butter
Method
Season the lamb: Pat the chops dry. Season with salt, pepper, paprika, and Italian seasoning. Let them sit for 15\u201320 minutes.
Make the coating: Mix breadcrumbs, Parmesan, minced garlic, and parsley in a shallow bowl.
Set up dredging: Put flour in one bowl and beaten eggs in another.
Coat: Dip each lamb chop in flour, then egg, then press firmly into the Parmesan-garlic breadcrumb mixture.
Fry: Heat about \u00bc inch of oil in a large skillet over medium heat. Add butter. Fry the chops for about 3\u20134 minutes per side, depending on thickness, until deeply golden and cooked to your preferred doneness.
Rest: Transfer to a wire rack or paper towels and let rest for 5 minutes.
Tip: For the crispiest crust, use panko and don\u2019t overcrowd the pan. A squeeze of lemon over the finished chops is excellent.
Serve with garlic mashed potatoes, roasted vegetables, or a fresh salad.<\/p>\n","protected":false},"excerpt":{"rendered":"
Garlic Parmesan Fried Lamb Chops are crispy on the outside, juicy inside, and packed with garlic, Parmesan, and herbs.Ingredients8 lamb chops4 cloves garlic, minced\u00bd cup grated Parmesan1 cup breadcrumbs or panko2 eggs\u00bd cup all-purpose flour1 tsp Italian seasoning\u00bd tsp paprika\u00bd tsp black pepper\u00bd tsp salt\u00bc cup chopped parsleyOil, for frying1 tbsp butterMethodSeason the lamb: Pat … Full Recipe<\/a><\/p>\n","protected":false},"author":3,"featured_media":3252,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/3251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3251"}],"version-history":[{"count":1,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/3251\/revisions"}],"predecessor-version":[{"id":3253,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/3251\/revisions\/3253"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/3252"}],"wp:attachment":[{"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}