Italian Breaded Lamb Chops Milanese-Style

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A classic Northern Italian preparation, these golden-crusted lamb chops are dredged in a lemon-Parmigiano breadcrumb coating and pan-fried until crisp, then served with a peppery arugula salad. The optional anchovies melt into the crust, adding the deep savory backbone that defines so much of Milanese cooking.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 2 gSugar
• 32 gProtein
• 620 mgSodium
• 480 mgPotassium
• 220 mgCalcium
• 3.5 mgIron
• 8 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the lamb chops

• 4 bone-in lamb rib chops, about 6-8 oz each, Frenched
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice

For the breading station

• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 1 1/2 cups fine dry breadcrumbs
• 1/4 cup grated Parmigiano-Reggiano
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 garlic clove, finely grated
• 1 tablespoon finely grated lemon zest
• 2 anchovy fillets in oil, minced (optional)

For cooking and the arugula salad

• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 4 cups baby arugula
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/4 cup shaved Parmigiano-Reggiano
• Lemon wedges, for serving

Directions

1. Pat the lamb chops dry and season both sides generously with salt, pepper, and 1 tablespoon lemon juice; let rest at room temperature for 15 minutes.
2. Set up a three-bowl breading station: place flour in the first bowl, beaten eggs in the second, and combine breadcrumbs, Parmigiano, parsley, garlic, lemon zest, and minced anchovies in the third.
3. Dredge each chop in flour, shaking off excess, then dip fully in the egg to coat, and finally press firmly into the breadcrumb mixture, packing on a thick, even crust on both sides.
4. Place the breaded chops on a wire rack and let rest 5 minutes so the coating sets and adheres during frying.
5. Heat the butter and olive oil in a large cast-iron skillet over medium-high heat until the butter foams and just begins to turn golden brown, about 2 minutes.
6. Add the chops and fry 3-4 minutes per side, pressing gently to ensure even contact, until deeply golden and an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare.
7. Transfer the chops to a warm platter, tent loosely with foil, and rest for 5 minutes to let the juices redistribute.
8. While the chops rest, toss the arugula with lemon juice and extra-virgin olive oil in a bowl; season lightly with salt and pepper.
9. Pile the dressed arugula alongside the chops, shower with shaved Parmigiano, and serve immediately with lemon wedges for squeezing.

Cook’s Notes

• Choose chops about 1 inch thick so the crust crisps before the interior overcooks; thinner chops will scorch before reaching medium-rare.
• For an extra-crispy shell, double-dredge by repeating the egg-and-breadcrumb sequence once more after the first coating.
• Use day-old breadcrumbs pulsed in a food processor for the best crunch; fresh breadcrumbs can turn gummy when fried.
• Let the oil get properly hot before adding the chops; a properly heated pan gives an immediate sizzle and a crisp crust that does not absorb grease.
• Pair with a young Barolo or Chianti Classico to echo the dish's savory richness.

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