Parmesan-Breaded Lamb Chops
This Italian preparation pairs two deliciously bold ingredients: tender, moist lamb blanketed by a toasty, crisp Parmesan breading. It’s an elegant dish—with a price tag to match—and it requires some attention to detail to get it just right.
Why This Recipe Works
The chops for our Parmesan-breaded lamb chops recipe are breaded in the classic way—dredged in flour, dipped in egg, then coated with bread crumbs—but Parmesan cheese stands in for the flour. There was no need to toast the homemade bread crumbs for our Parmesan-breaded lamb chops recipe since they were being cooked on the chops in a skillet, but we did find it necessary to inject some flavor into them by adding herbs—we added chopped rosemary and mint. We found it essential to let the chops rest for at least 30 minutes or up to four hours after being breaded, which helped the crust to adhere well to the chops after cooking rather than peel away in sections.
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