Double Crumbed Lamb Chops
I use this method on beef and chicken and find the meat or chicken is lovely and tender and that the crumbs add a crunch. The oil can also be heated in the oven and oven fried.
I use this method on beef and chicken and find the meat or chicken is lovely and tender and that the crumbs add a crunch. The oil can also be heated in the oven and oven fried.
- Carbohydrate 81.7844 g
- Cholesterol 412.545 mg
- Fat 47.1763375 g
- Fiber 5.04 g
- Protein 42.428975 g
- Saturated Fat 21.82947375 g
- Serving Size 1 1 Serving (315g)
- Sodium 945.83875 mg
- Sugar 76.7444 g
- Trans Fat 5.629555 g
- Calories 935 calories
Step-by-step
- Place breadcrumbs on a plate .
- Trim lamb chop`s of any excess fat and set aside, beat egg with all the milk, then dip chop`s into mixture, place onto breadcrumb`s and press into crumbs, then turn over and repeat on other side.
- Once all the chop`s have been crumbed they are ready to be crumbed again.
- Cover with cling wrap and place in fridge for at least 1/2 an hour, when ready to cook, pour oil in fry pan enough to cover the base in a thin layer and heat on medium high until hot, then put chops in with enough space between each, cook for about 6 minutes when you see juice from chops coming through to crumb`s on the top they are ready to be turned over.
Home cooks frequently make the error of applying breadcrumbs to damp meat without an adequate binder, which causes the coating to slide off the moment it hits hot oil. Whisking one whole egg with one and a half cups of milk creates a fluid yet viscous protein bath that bridges the gap between the trimmed lamb surface and the dry starch. Pressing the chops firmly into the crumbs on both sides and repeating the process builds a structural barrier that protects the protein from direct, aggressive heat. Chilling the double-coated chops uncovered in the refrigerator for at least thirty minutes allows the starch grains to hydrate and lock onto the surface proteins, preventing detachment during frying. Maintaining a medium-high temperature ensures the oil fries the exterior crisp before the interior overcooks. Watch for juices bubbling through the top layer of crumbs as the definitive visual cue that the first side has developed deep color and is ready to turn. This double-layer method also functions well for batch preparation, though frozen breaded meats should thaw completely in the refrigerator before hitting the skillet to prevent uneven cooking and soggy crusts.
