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Pan Fried Breaded Lamb Chops with Saffron Aioli

Author: Alex Bourgidu
Serves: 4

Pan fried to perfection, these lamb chops are a crispy delight, coated in Parmesan and bread crumbs.


Lamb Chops

  • 8 Lamb chops, lightly pounded with a kitchen mallet, or meat pounder
  • 3 eggs, whisked
  • 1 C fresh fine breadcrumbs
  • 1 C grated Parmigiano Reggiano
  • Salt and pepper
  • 1/2 C olive oil for frying (canola can be substituted)

Saffron Aioli

  • 1 large garlic clove, grated or minced
  • A few pinches of salt
  • 1 egg yolk
  • 1 T mayonnaise
  • ½ cup mild olive oil
  • ½ teaspoon saffron
  • ¼ cup white wine vinegar
  • 1 shallot, minced
  • Lemon juice to taste


Lamb Chops:

1. Season the lamb chops with salt and pepper. Set aside.

2. Create a three stage station for breading the chops. You will need separate containers for the eggs, the cheese and breadcrumbs. Small roasting pans or small baking sheets with sides work well. Place the whipped eggs in one, and the cheese and breadcrumbs in the others.

3. Holding a chop by the bone first dip into the cheese and get a smooth layer on both sides. Dip in the eggs next, and finally in the breadcrumbs. Make sure to press lightly when the breading is on so it sticks better. Repeat for the rest of the chops. Set aside.

4. In a 10” skillet heat the olive oil over medium heat. To test if the temperature is ready, sprinkle a bit of the left over breadcrumbs into the olive oil, if they sizzle it is ready. If not adjust the heat.

5. When the oil is ready, gently place half of the breaded chops in the pan. Fry until golden brown on one side and flip. When browned on the other side remove from pan, let the oil drip for a second and place on a paper towel to absorb a bit more of the oil, serve immediately.

Saffron Aioli:

In a small sauté pan warm the vinegar, saffron and shallot. Cook until liquid is reduced by half and set aside to cool.

Set a stainless bowl large enough to whisk in on a towel on a counter. Add the garlic and egg yolk and mayonnaise. While whisking with one hand, begin adding the oil a few drops at a time. Add a few more drops and repeat. Gradually increase the flow as the mixture becomes tacky and opaque. Pour in the vinegar, shallot and saffron and keep whisking. You can add a small splash of water to the aioli to soften it. Season with salt and add lemon juice to taste.