Prep the lamb chops: Pat the chops dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and paprika. Let them rest at room temperature for 10–15 minutes.
Set up breading station:
In one bowl: flour
In another: beaten eggs
In the third: mix panko, Parmesan, Italian seasoning, and black pepper
Coat the chops: Dredge each lamb chop first in flour, then dip in egg, and finally coat with the Parmesan-panko mixture. Press lightly to make sure the coating sticks well.
Fry: Heat about 1 inch of oil in a heavy skillet (cast iron works best) over medium-high heat until it reaches 350°F (175°C). Fry the lamb chops for 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel–lined plate.
Make garlic butter drizzle (optional but heavenly): In a small pan, melt butter and sauté garlic for 30 seconds. Add parsley and Parmesan. Spoon this over the fried lamb chops while they’re hot. 😋
Serve hot: Pair with mashed potatoes, a crisp green salad, or buttery corn on the cob.
💡 Tips:
If you like it extra garlicky, rub the chops with fresh minced garlic before breading.
You can also air fry them at 400°F (200°C) for 10–12 minutes, flipping halfway through — they come out crispy and amazing.
For a spicy twist, add a pinch of red pepper flakes to the breadcrumb mix.
Would you like me to give you a creamy Garlic Parmesan dip or sauce to serve on the side with these? It pairs perfectly with the fried crust.
