Delectable lamb chops fried to perfection and served over a bed of arugula. An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 6 - 8 lamb rib chops, trimmed with most of the fat removed
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon grated lemon zest (approximately 1/2 of a lemon)
- 4 egg whites
- 2 – 3 cups bread crumbs
- Frying oil
- Lemon wedges
- 1/2 pound fresh arugula
- 1 pint cherry tomatoes
- Salt
Directions
1.
Thoroughly
clean
the
lamb
chops,
making
sure
to
remove
as
much
fat
as
possible.
2.
With
a
meat
pounder
or
your
fist,
pound
the
lamb
chops
until
they
are
approximately
1/8
inch
thick.
Don’t
pound
the
meat
too
thin
and
leave
it
attached
to
the
bone.
3.
Lightly
salt
each
of
the
lamb
chops
and
set
them
aside.
4.
In a
large
bowl,
whisk
egg
whites,
lemon
zest,
cinnamon
and
nutmeg
thoroughly.
5.
In a
separate,
large
bowl
or
pan,
place
the
bread
crumbs.
6.
Dredge
each
lamb
chop
through
the
egg
white
mixture.
7.
Dredge
each
lamb
chop
through
the
bread
crumbs
ensuring
that
the
breadcrumbs
completely
cover
the
meat.
Be
sure
to
press
the
bread
crumbs
into
the
lamb
so
they
stick
well.
8.
In a
large
skillet
or
pot
for
frying,
add
canola
oil.
Make
sure
to
leave
at
least
1
inch
between
the
oil
and
the
rim
of
the
skillet.
If
using
a
large
pot
for
frying,
do
not
fill
more
than
1/3
of
the
pot
with
oil.
Heat
the
oil
over
medium-high
heat
to
350
degrees.
Hot
oil
is
dangerous,
highly
flammable
and
can
cause
serious
burns
if
it
gets
on
your
skin.
Be
very
attentive
at
all
times
when
working
with
and
around
hot
oil.
9.
When
the
oil
reaches
the
correct
temperature,
place
2
cutlets
into
the
hot
oil
and
fry
each
cutlet
thoroughly
on
both
sides
until
the
bread
crumbs
are
golden
brown,
approx.
5 –
7
minutes.
Be
careful
not
to
overcrowd
the
pan
or
the
cutlets
won’t
fry
evenly.
Please
be
attentive
and
vigilant
when
working
with
and
around
the
hot
oil
so
as
not
to
burn
yourself
while
cooking.
10.
When
the
cutlets
are
golden
brown,
remove
them
from
the
oil
and
place
on
paper
towels
to
drain
any
excess
oil.
11.
Using
a
spatula
or
fine,
slotted
spoon
remove
as
much
of
the
loose
bread
crumbs
that
remain
in
the
hot
frying
oil
as
possible
and
discard
them.
These
breadcrumbs
will
continue
to
cook
in
the
oil
and
eventually
burn,
leaving
a
bad
aftertaste
in
the
oil
and
subsequently
on
your
cutlets.
The
cleaner
you
keep
the
oil
during
frying,
the
better
all
of
your
cutlets
will
taste.
12.
Repeat
steps
9 -
11
until
all
cutlets
are
fried.
13.
Serve
immediately
over
a
bed
of
arugula
and
cherry
tomatoes
dressed
with
1
tablespoon
olive
oil
and
1/2
teaspoon
vinegar
with
lemon
wedges
on
the
side.
