Best 3 Lamb Chops Fried In Parmesan Batter Recipes
**Tantalize your taste buds with our exquisite Lamb Chops Fried in Parmesan Batter, a culinary masterpiece that seamlessly blends the succulent flavors of lamb with the golden crispness of Parmesan cheese.**
**Indulge in three enticing variations of this delectable dish, each boasting its unique flavor profile.**
* **Classic Parmesan Batter:** Experience the timeless combination of Parmesan cheese, flour, and eggs, coating tender lamb chops that are fried to perfection.
* **Sun-Dried Tomato Pesto Parmesan Batter:** Elevate your taste buds with a vibrant twist. Sun-dried tomatoes, Parmesan cheese, basil, and pine nuts create a flavorful pesto that enhances the lamb chops.
* **Asiago and Herb Parmesan Batter:** Delight in a symphony of flavors. Asiago cheese, Parmesan cheese, herbs de Provence, and garlic powder blend harmoniously, infusing the lamb chops with a savory complexity.
**Prepare to embark on a culinary journey like no other, as these Parmesan-crusted lamb chops promise an unforgettable dining experience.**
PAN FRIED LAMB CHOPS RECIPE
Quick and easy, you'll have these pan fried lamb chops on the table in no time at all. There may not be a lot of meat on each one, but they sure are delicious. Plan accordingly per person.
Provided by Steve Gordon
Categories Main Dish
Time 15m
Yield Varies
Number Of Ingredients 2
Steps:
- Allow lamb chops to come up to room temperature before cooking.
- Add salt and pepper to both sides of the chops.
- Heat a skillet to Medium heat on your stove top.
- Stand the chops up, fat edge down, in the heated skillet.
- Let them cook for about 2 to 3 minutes.
- Lay chops down on the flat side, cook for 3 to 4 minutes.
- Flip chops over, continue to cook until done.
- Chops are done when internal temperature reaches 145F degrees.
- Remove from skillet when done. Place on plate and let rest for 5 minutes before serving.
- Enjoy!
PARMESAN AND HERB CRUSTED LAMB CHOPS
Parmesan and Herb-Crusted Lamb Chops are easy to prepare and perfect for a spring special occasion for two.
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 20m
Number Of Ingredients 11
Steps:
- Combine flour, 1 teaspoon salt and 1 teaspoon black pepper on a plate.
- Place eggs in a bowl and beat to blend.
- Combine cheese, panko, rosemary, parsley, thyme, garlic and salt and black pepper to taste in a bowl.
- Dust lamb chops with seasoned flour, shaking off excess. Dip in eggs, then thoroughly coat with cheese, breadcrumb and herb mixture.
- Heat olive oil over medium-high heat in a large skillet. Place 3 to 4 chops in the pan, reduce heat to medium and cook until nicely browned, about 2 minutes per side.
- Transfer to a rack set over a baking sheet and hold warm in the oven if necessary. Repeat with remaining chops.
Nutrition Facts : ServingSize 1, Calories 1468 kcal, Carbohydrate 26 g, Protein 56 g, Fat 125 g, SaturatedFat 48 g, Cholesterol 397 mg, Sodium 706 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 70 g
PARMESAN LAMB CHOPS
Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye. Most butchers sell lamb racks that are already prepared this way.) How many chops make a portion? Two make a moderate serving, but you may need three or four for heartier appetites. A wonderful way to prepare rib chops is to coat them in a mixture of bread crumbs and Parmesan cheese, then fry them gently in olive oil to give them a crisp, golden, savory crust. Served with lemon wedges and a pile of garlicky greens like broccoli rabe or spinach, they make a lovely treat.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- With a sharp knife, cut between bones to divide the rack of lamb into 8 chops. Trim chops of any excess fat. Season with salt and pepper on both sides.
- In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.
- Dip each chop into the seasoned flour, then into the beaten eggs. Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture. Press any remaining mixture evenly over the chops to coat well.
- In a wide skillet, pour the olive oil to a depth of 1/2 inch. Heat over a medium-high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle, but not brown too quickly. Adjust the heat so they fry gently for about 21/2 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels. Serve with parsley sprigs and lemon wedges.
Tips:
- To ensure even cooking, use lamb chops of uniform thickness.
- For a crispy crust, make sure the Parmesan batter is thick enough to coat the lamb chops completely.
- Do not overcrowd the pan when frying the lamb chops. This will prevent them from cooking evenly.
- Use a high-quality Parmesan cheese for the batter. This will give the lamb chops a rich, nutty flavor.
- Serve the lamb chops immediately after frying, while they are still hot and crispy.
Conclusion:
Lamb chops fried in Parmesan batter is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The Parmesan batter gives the lamb chops a crispy crust and a rich, nutty flavor. Serve the lamb chops with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
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