Ingredients
- 8 lamb chops (about 1-inch thick)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper, to taste
- 2 eggs, beaten
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Pat the lamb chops dry with paper towels and season both sides with salt and black pepper.
- In a shallow dish, mix breadcrumbs, Parmesan cheese, oregano, thyme, paprika, and half of the minced garlic.
- In another shallow dish, beat the eggs.
- Dip each lamb chop into the beaten eggs, then coat generously with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Add the remaining minced garlic and cook for 30 seconds until fragrant.
- Place lamb chops in the skillet and fry for about 3–4 minutes per side, or until golden brown and cooked to your liking.
- Remove from the skillet and let rest for a few minutes.
- Garnish with fresh parsley and serve with lemon wedges if desired.
If you’d like, I can also give you a crispier, double-coating version so the lamb chops stay extra crunchy.