philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrées
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
You are here: Home / My Authentic Italian Recipes / FRIED LAMB CHOPS in traditional Italian batter

FRIED LAMB CHOPS in traditional Italian batter

10/18/2016 by Filippo Trapella 2 Comments

Fried lamb chops recall my childhood: In Bologna, my hometown, Easter means fried lamb! Even today, I can still see my granny’s hands poaching the meat into the eggs and heavy cream mixture. I can hear the sizzle of the peanuts oil and smell the fragrance of frying chops filling out any space of the house. I have never been bored of this dish! It is so tasty and full of fun, a feast of sensations. The crisp of the golden crust covering a secret of spiced meat, the sour taste of the lemon juice, the permission to eat directly with my hand, a joy forbidden with almost all other courses, so yummy!

FRIED LAMB CHOPS in traditional Italian batter

fried-lamb
If you like this recipe, please click here, leave a comment and vote 5 stars!
A simple action to help the growth of this blog. 🙂

  • 12 lamb chops
  • 1 lemon
  • 4 eggs
  • 2 tbsp heavy cream
  • 1 Lt peanuts oil
  • 150 g breadcrumbs
  • 50 g flour
  • 2 tbsp grated Parmigiano Reggiano
  • 1 pinch ground nutmeg
  • 1 dash white pepper
  • to taste table salt

FRIED LAMB CHOPS in traditional Italian batter

FIRST STEPS

First, pour the peanut oil in a deep sauce pan. The oil has fill at least half of the pan to avoid any spill. Now, pre-heat the oil on 170° C.
Crack the eggs and pour them into a bowl along with 2 tbsp of heavy cream, 2 tbsp of Parmigiano Reggiano, 1 dash of white pepper, and 1 pinch of ground nutmeg. Add 1 pinch of table salt per egg, and beat lightly until obtain a consistent mixture.

FRIED LAMB CHOPS in traditional Italian batter

INTO THE BATTER 

Spread the flour on a board or large plate. Spread the breadcrumbs as well over another board or plate. Dip the lamb chops into the flour, scrolling the meat to discard the flour excess.Dive the lamb in the eggs mixture, and finally bread it completely with the breadcrumbs.

FRIED LAMB CHOPS in traditional Italian batter

FRIED LAMB CHOPS!

When the oil has reached 170° C, fry the lamb chops, three or four at time, depending on the size of your pan. Cook the meat until the crust is golden brown on both sides (about 4-5 mins). The meat has to be juicy and still a little pink inside. Transfer the Lamb chops in a dish lined with paper towels to absorb the oil in excess. Complete with a sprinkle of lemon juice and serve the fried lamb chops immediately!

FRIED LAMB CHOPS in traditional Italian batter

TAKE A LOOK AT THIS

ROASTED RACK OF LAMB with fennel purée and sage pesto

rack of lamb

PRINTABLE VERSION

5.0 from 1 reviews
FRIED LAMB CHOPS in traditional Italian batter
 
Print
Prep time
30 mins
Total time
30 mins
 
Fried lamb chops recall my childhood: In Bologna, my hometown, Easter means fried lamb! Even today, I can still see my granny’s hands poaching the meat into the eggs and heavy cream mixture. I can hear the sizzle of the peanuts oil and smell the fragrance of frying chops filling out any space of the house. I have never been bored of this dish! It is so tasty and full of fun, a feast of sensations. The crisp of the golden crust covering a secret of spiced meat, the sour taste of the lemon juice, the permission to eat directly with my hand, a joy forbidden with almost all other courses, so yummy!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • 12 lamb chops
  • 1 lemon
  • 4 eggs
  • 2 tbsp heavy cream
  • 1 Lt peanuts oil
  • 150 g breadcrumbs
  • 50 g flour
  • 2 tbsp grated Parmigiano Reggiano
  • 1 pinch ground nutmeg
  • 1 dash white pepper
  • to taste table salt
Instructions
  1. FIRST STEPS
    First, pour the peanut oil in a deep sauce pan. The oil has fill at least half of the pan to avoid any spill. Now, pre-heat the oil on 170° C.
    Crack the eggs and pour them into a bowl along with 2 tbsp of heavy cream, 2 tbsp of Parmigiano Reggiano, 1 dash of white pepper, and 1 pinch of ground nutmeg. Add 1 pinch of table salt per egg, and beat lightly until obtain a consistent mixture.
  2. INTO THE BATTER
    Spread the flour on a board or large plate. Spread the breadcrumbs as well over another board or plate. Dip the lamb chops into the flour, scrolling the meat to discard the flour excess.Dive the lamb in the eggs mixture, and finally bread it completely with the breadcrumbs.
  3. FRIED LAMB CHOPS!
    When the oil has reached 170° C, fry the lamb chops, three or four at time, depending on the size of your pan. Cook the meat until the crust is golden brown on both sides (about 4-5 mins). The meat has to be juicy and still a little pink inside. Transfer the Lamb chops in a dish lined with paper towels to absorb the oil in excess. Complete with a sprinkle of lemon juice and serve the fried lamb chops immediately!
3.5.3208

FRIED LAMB CHOPS in traditional Italian batter

Filed Under: Entrées, Faster Than 45 Mins, My Authentic Italian Recipes, Recipes Tagged With: batter, Bologna, chesse, Easter, easter recipes, eggs, fried, fried lamb, fry, italian, italy, lamb chops, lamb rack, parmigiano, recipes, traditional

« BEEF STOCK with chicken and vegetables Italian way
MUSHROOM RISOTTO with Shiitake, Cremini, and dried Porcini »

Comments

  1. James. Quinn says

    01/19/2018 at 3:59 pm

    Very zimple ,another way to make one of the best foods in the world,thank you for sharing!

    Reply
    • Filippo Trapella says

      01/19/2018 at 4:02 pm

      Thank you James 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress