8 lamb chops (I used French trimmed chops)
3 extra-large eggs
2 cups fresh breadcrumbs
50g Mediterranean Delicacies Parmesan style cheese
1 tsp freshly ground pepper
1 tsp salt
3 tbsp freshly chopped parsley
oil for frying (I use Canola oil)
Beat the eggs in a shallow bowl, ideal for dipping and set aside.
In another shallow bow, combine the breadcrumbs, Parmesan, pepper and salt and mix well.
Heat a large frying pan and add about 1cm oil.
First, dip the lamb chops in the beaten egg, then cover with the crumbs.
Carefully place into the hot oil and allow to fry for 4-5 minutes per side until the breadcrumbs are golden brown and the lamb chop is cooked.
Place on kitchen paper to absorb the excess oil and serve with coleslaw and fresh lemon juice.
Michael’s wine recommendation – click here
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