From Cinzina Di Mani In Pasta's kitchen in Italy. Originally published on Cookpad Italy as Cotolette di agnello, with US measurements.
Lamb Chops Milanese
Easter tradition
Open in Cookpad AppSteps
- 1
Trim the lamb chops, removing any excess fat.
- 2
Pound the chops with a meat mallet. In a separate bowl, beat the eggs and season with salt and pepper.
- 3
Dip each chop first in the beaten eggs, then coat with breadcrumbs.
- 4
Pour vegetable oil into a skillet. When the oil is hot, start frying the lamb chops.
- 5
Serve hot with a squeeze of lemon and your choice of side dishes.
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