Made Garlic Parmesan Fried Lamb Chops

Ingredients

• 6–8 lamb chops (about 1 inch thick)
• 1 cup breadcrumbs (panko or regular)
• ½ cup grated Parmesan cheese
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 2 eggs, beaten
• 2 tbsp milk
• ½ cup all-purpose flour
• 2–3 tbsp fresh parsley, chopped (optional, for garnish)
• Vegetable oil, for frying

Instructions

1. Prepare the coating: In a shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, oregano, salt, and pepper.
2. Set up dredging station: Place flour in one bowl, beaten eggs mixed with milk in another, and the breadcrumb mixture in a third.
3. Coat the lamb chops: Pat lamb chops dry with paper towels. Dredge each chop in flour, dip in egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
4. Heat the oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until hot (around 350°F / 175°C).
5. Fry the chops: Fry lamb chops for 3–4 minutes per side, or until golden brown and cooked to your preferred doneness. Work in batches to avoid overcrowding.
6. Drain & serve: Remove chops from the oil, place on a paper towel–lined plate to drain excess oil.
7. Garnish: Sprinkle with fresh parsley if desired and serve hot.

If you want, I can also give you a crispy oven-baked version of these lamb chops so they’re less oily but still crunchy. Would you like me to add that?