Vastewine Recipe

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Parmesan Crusted Lamb Chops


  • 12 lamb chops (single rib) pounded thin
  • 3/4 cup grated Parmesan
  • salt
  • pepper
  • 3 large eggs beaten in a bowl
  • 1 to 1/2 cups of bread crumbs, unflavored or Italian
  • vegetable oil
Step 1. Mix the bread crumbs with salt and pepper and spread on a plate.
Step 2. Generously coat each chop on both sides in the dry mixture.
Step 3. Shake the chop over the plate to remove excess.
Step 4. Dip the chop into the beaten eggs then return each to the Parmesan mixture. Repeat with each chop.
Step 5. Pour the oil into a medium saute pan or skillet until it reaches a depth of 1/4 inch.
Step 6. Turn heat to medium and wait until the oil is hot.
Step 7. Place as many chops into the pan while maintaining spaces between each.
Step 8. When the down side reaches a golden brown crust turn over using a slotted spatula. When the second side has formed a crust, remove from pan and transfer to a warm platter. Repeat process for each chop and serve.
Serves 6

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