Parmesan Breaded Baby Lamb Chops
Elevate your next dinner party with these irresistible Parmesan Breaded Baby Lamb Chops — a crispy, golden delight that's bursting with flavor. Tender lamb chops are coated in a savory mix of finely grated Parmesan cheese, panko breadcrumbs, fresh parsley, and a touch of garlic powder, creating a perfectly seasoned crust. The three-step dredging process ensures an impeccable coating that delivers both crunch and elegance. Pan-fried to golden perfection in olive oil, these chops are juicy on the inside and indulgently crisp on the outside. Quick and easy, with just 35 minutes from start to finish, this recipe is ideal for impressing guests or treating your family to gourmet comfort food. Serve with a squeeze of fresh lemon for a zesty finish that complements the richness of the lamb. Perfect for weeknight dinners or special occasions, these Parmesan breaded lamb chops are sure to become a crowd favorite!
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Recipe Information
Ingredients
- 12 pieces Baby lamb chops
- 1 cup Parmesan cheese, finely grated
- 1 cup Panko breadcrumbs
- 2 tablespoons Parsley, freshly chopped
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.5 cup All-purpose flour
- 2 large Eggs
- 3 tablespoons Olive oil
- 4 pieces Lemon wedges
Instructions
Take the lamb chops out of the fridge and let them come to room temperature for about 15 minutes before starting.
In a shallow bowl, combine the Parmesan cheese, panko breadcrumbs, chopped parsley, garlic powder, salt, and black pepper. Mix thoroughly.
Place the flour in a separate shallow dish.
In another shallow dish, beat the eggs until smooth.
Working with one lamb chop at a time, dredge it in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the chop in the Parmesan-breadcrumb mixture, pressing gently to help it adhere. Repeat with all the lamb chops.
Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded lamb chops in batches (do not overcrowd the skillet).
Cook the chops for about 3-4 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C) for medium-rare, or cook longer if desired.
Transfer the cooked chops to a paper towel-lined plate to drain any excess oil.
Serve the Parmesan breaded baby lamb chops immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 485 mg | 37% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
