Fried lamb chops: a delicious recipe

costolette di agnello fritte ricetta

Fried lamb chops: a delicious recipe

Olio Farchioni
5 from 1 vote
Lamb chops are a great classic: you can cook them in many different ways, but frying them will give you the yummiest result.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 250 kcal


  • Bowl
  • Pan
  • Kitchen paper


  • 8 lamb chops
  • 2 eggs
  • flour "all-purpose" to taste
  • breadcrumbs to taste
  • 1 tbsp parmesan
  • salt to taste
  • pepper to taste
  • olive oil to taste


  • Beat the eggs in a bowl.
  • Add parmesan and pepper. 
  • Mix until smooth. 
  • Coat the chops with flour, beating them lightly to remove excess flour. 
  • Dip them in the beaten eggs, holding them by the bone. 
  • Coat them with breadcrumbs, then again with eggs and breadcrumbs. 
  • Fill a pan with olive oil. 
  • When the oil sizzles put the chops in and let them fry for about 5 minutes. 
  • Remove the chops from the pan and place them on a tray with kitchen paper.
  • Add salt and serve hot.   
costolette di agnello fritte ricetta
Lamb chops are a great classic: you can cook them in many different ways, but frying them will give you the yummiest result. In addition, they are simple and quick to prepare. Before moving on to the actual recipe, here are 5 tricks to get them right.

1) Lamb chops should be coated in flour

The chops need to be dipped twice in beaten eggs and breadcrumbs. Before that, though, we recommend that you coat them with all-purpose flour, so that breadcrumbs can firmly stick to the meat.

2) Lamb chops should be fried in olive oil

There are many schools of thought in this regard, but you can rest assured that the ideal oil for frying is olive oil. Because of its high smoke point, it withstands high temperatures without degrading or releasing harmful substances.

3) Select a light olive oil

A strong olive oil would cover the taste of meat. We used the Farchioni olive oil; thanks to its delicate flavor and slightly fruity taste your chops will be light and not greasy.

4) Heat your oil very well

It is essential for the oil to reach a frying temperature of 170 °C. This is necessary to allow for the formation of a crust which, besides being tasty and crunchy, will prevent the penetration of oil onto the meat. Your chops will turn soggy if fried in lukewarm oil. If you do not have a suitable thermometer, just dip a toothpick in the oil: if you see bubbles forming, then the oil is ready.

5) You will need a lot of oil

The chops should be completely immersed in oil if you want them golden and crisp. This is why it is best to fry a few chops at a time. Don’t fry them all together to save time!
Now that you know all the secrets for perfect fried lamb chops… let’s get to the recipe!

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