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Golden parmesan breaded lamb chops stacked on a white platter with lemon wedges and arugula on a marble counter

Costolette d'Agnello Panate: Crispy Breaded Lamb Chops

Lamb rib chops dredged in flour, egg, and parmesan breadcrumbs, then pan-fried until golden and rosy pink inside.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 8 frenched lamb rib chops chops (about 700 g total); trimmed of excess fat
  • 60 g all-purpose flour
  • 2 large eggs whisked smooth
  • 100 g fine dry breadcrumbs
  • 40 g grated parmesan fine grate
  • 1 tsp lemon zest from 1 lemon
  • 2 cloves garlic minced fine
  • 1 tbsp fresh rosemary chopped, or 1 tsp dried
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 3 tbsp olive oil for frying
  • 2 tbsp butter for frying
  • 1 lemon wedges lemon, cut into wedges; for serving

Method
 

Prep the lamb chops
  1. Pat the lamb rib chops dry with paper towels and season both sides with salt and black pepper. Let them sit at room temperature for 15 minutes while you set up the dredging station.
Bread the chops
  1. Set out three shallow dishes: one with the flour, one with the whisked eggs, and one with the breadcrumbs mixed with the parmesan, lemon zest, garlic, and rosemary.
  2. Press each chop into the flour, shaking off the excess, then dip into the egg letting extra drip away, then press firmly into the breadcrumb mix so the coating clings to both sides.
  3. Lay the breaded chops on a plate in a single layer and let them rest for 5 minutes. This short rest helps the crumbs set so they don't shed in the pan.
Fry and rest
  1. Heat the olive oil and butter in a 12-inch stainless steel or cast iron skillet over medium-high heat until the butter foams and the surface shimmers, about 175C/350F.
  2. Fry the chops in two batches of four, without crowding the pan, for 3 to 4 minutes per side until deep golden and crisp.
  3. Check the thickest chop near the bone with an instant-read thermometer. Pull the chops at 60C/140F for a rosy pink center; carryover heat brings them to 63C/145F while resting.
  4. Transfer the fried chops to a wire rack set over a sheet pan instead of a plate, so steam escapes and the underside stays crisp. Rest for 5 minutes.
  5. Serve hot with lemon wedges squeezed over the top.

Notes

  • Trim the excess fat cap before breading so it doesn't flare up in the hot oil.
  • Check the thickest chop near the bone with a thermometer, pull at 60C/140F.
  • Don't skip the flour step, it's what makes the egg wash actually stick.
  • Layer uncooked breaded chops between parchment if frying later the same day.