Recipe from Marcella Hazan
Adapted by Mark Bittman
- Total Time
- About 20 minutes
- Rating
- 5(152)
- Notes
- Read community notes
This dish comes from the celebrated Italian cook Marcella Hazan. She showed me how to pound lamb chops for her splendid dish, and teased me for not doing it thoroughly enough. —Mark Bittman
Featured in: Remembering Marcella
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Ingredients
Yield:6 servings
- 12single-rib lamb chops, partly boned and flattened as described below*
- ½cup freshly grated Parmesan, spread on a plate
- 2eggs, beaten lightly in a deep dish
- 1cup fine dry unflavored bread crumbs, spread on a plate
- Vegetable oil
- Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
1045 calories; 92 grams fat; 27 grams saturated fat; 0 grams trans fat; 48 grams monounsaturated fat; 11 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 40 grams protein; 630 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hands to make the cheese adhere to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess flow back into the dish. Turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess.
Step
2
Pour enough oil in a skillet to come ¼ inch up the sides, and turn on the heat to medium. When the oil is very hot, slip as many chops into the pan as will fit without crowding. When one side forms a nice golden crust, sprinkle it with salt and pepper, turn the chop and sprinkle salt and pepper on the other side. As soon as the second side has formed a crust, transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done, serve promptly.
Tip
- * If possible, have a butcher knock offthe corner bone and remove the backbone,leaving just the rib. Flatten the eye ofthe lamb chop with a meat pounder. (If youdon’t have a butcher to remove thebones, you’ll still be able to flatten themeat a bit with a pounder. It will remain alittle thicker, so the chops will take anextra minute or two to cook.)
Ratings
5
out of 5
152
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Cooking Notes
frazeej
Gamely taste is gone from lamb, all flavor gone from pork and chicken, and seafood flavor gone from farm raised seafood. Getting tougher to find a good tasting main dish!
Lizy
So fantastic and really easy! Served it with the spaghetti and anchovy-bread crumb "sauce."
Alexander
Heading out the door to get the ingredients for this!
Lamb has always been a huge favorite of mine. But is it just me or does anyone else find that the great 'gamey taste' of lamb has been bred out of it for the American palette? I want the lamb taste that I remember growing up (many, years ago)
Mark
One of my all time faves. Incredibly simple delicious. Giving the chops enough time in the pan to really develop a golden brown crust is definitely the key.
Conner
This was good, but the lamb chops need to be seasoned before cooking—not while frying. The end result was under seasoned. I served it with spaghetti and red sauce (Marcella’s 4-ingredient masterstroke) and, for kicks, caramelized fennel braised in chicken stock and sautéed mounds of garlic, anchovies, and red pepper flakes. A light salad would have been appreciated, but I couldn’t be bothered. What an indulgence!
Alyssa
I use this as a base recipe for just about any meat I want to make into something easy, crispy, and tasty. I love cutting up pieces of chicken and throwing them into pasta, kind of like Olive Garden's frittas! Oh, and I add a little bit of cayenne for flavoring.
George W Bang
This is simply amazing. I used Panko rather than ordinary bread crumbs, and the crunch was incredible. I used lard as the frying oil which undoubtedly enhanced the final result. Simplicity is key.
Rosie Rossey
Delish! We served with a roasted panzanella and creamy mash - worked perfectly. Agreed on making sure they are nice and golden before turning.
Steve
I've been making these for decades. They are absolutely delectable. I always add chopped rosemary to the parmesan. With lemon pasta, asparagus, and red wine, it makes for a fantastic splurge dinner.
Es
Fabulous. A lamb schnitzel. Had very small rib chops (from Whole Foods). Four each, served with steamed asparagus and roasted fingerling potatoes. Wonderful spring dinner. And very easy. Cooks so quickly. Can be breaded (panko) ahead of time and left out to come to room temperature.
Jerry
Recipe is confusing regarding when to salt & pepper. I think seasons prior to the coating may be the best way to go. Nonetheless, excellent!
Kris in SD
A local gal raises sheep for the wool and lambs for food. Her lamb is delicious. So lucky.
Michelle
We love this and have made it dozens of times. I like to add chopped fresh rosemary to the grated parmesan. We serve it with lemon pasta. Superb!
Stefanie
Love it! As recommended by someone else I seasoned the lamb first, before turning it in the parmesan. I ate it with Ratatouille and some rice. It turned out quite a bit on the pink side as I didn't flatten the meat, I will get a meat pounder for next time!
Emily A.
I feel like this recipe adds unnecessary extra steps. I followed this recipe, even though I knew I could freestyle it better. I wanted to give the benefit of the doubt. It just makes more sense to beat the egg and add the parmesan into one mixture and then dip the chop into breadcrumbs. However, I found that going for just eggs made it too egg-y. I would suggest adding just a little bit of milk for the mixture. It would also be helpful to tenderize the chops before preparation, so it cooks even.
kmm
Just ok, need to be thin chops
Conner
This was good, but the lamb chops need to be seasoned before cooking—not while frying. The end result was under seasoned. I served it with spaghetti and red sauce (Marcella’s 4-ingredient masterstroke) and, for kicks, caramelized fennel braised in chicken stock and sautéed mounds of garlic, anchovies, and red pepper flakes. A light salad would have been appreciated, but I couldn’t be bothered. What an indulgence!
Alyssa
I use this as a base recipe for just about any meat I want to make into something easy, crispy, and tasty. I love cutting up pieces of chicken and throwing them into pasta, kind of like Olive Garden's frittas! Oh, and I add a little bit of cayenne for flavoring.
Saul Kravitz and Susan Kravitz
We found this recipe in first volume of Palo Alto Junior League cookbook.
Served with risotto makes this a very very special dinner.
Alexander
Heading out the door to get the ingredients for this!
Lamb has always been a huge favorite of mine. But is it just me or does anyone else find that the great 'gamey taste' of lamb has been bred out of it for the American palette? I want the lamb taste that I remember growing up (many, years ago)
frazeej
Gamely taste is gone from lamb, all flavor gone from pork and chicken, and seafood flavor gone from farm raised seafood. Getting tougher to find a good tasting main dish!
Mark
One of my all time faves. Incredibly simple delicious. Giving the chops enough time in the pan to really develop a golden brown crust is definitely the key.
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