Posted by Giuseppe Martino on

    - 12 lamb chops
    - Oil, 1-2 eggs
    - Breadcrumbs

    Prepare the so-called "chops" and starting from the end of the bone push up with your fingers all the meat so that it remains round at the top of the rib. Slightly crush the ribs, dip them in beaten egg with salt and then in breadcrumbs and fry them in a pan with plenty of oil. They are generally served with a garnish of parsley and lemon wedges.

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