Parmigiano and lemon crusted lamb

Really easy, quick and tasty.

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Begin with seasoning some flour with salt & pepper;beat a couple eggs with a splash of milk
and a pinch each of S&P; mix equal parts of grated Parmigiano Reggiano or Grana Padano and
ground bread, to which you'll add a bit of grated lemon zest, salt & pepper.

In order to keep things clean and easy start with setting up your breading station; you'll
need one bowl for the flour; one bowl for the beaten eggs; one bowl for the Parmigiano mix.

Butterfly each lamb chop and bread them by coating them in flour first, then dipping them
in the beaten egg and eventually pushing them in the cheese and bread mix with the palm of
your hand; this will smash and flatten the chop nicely and will make for a good, firm
crust.

Now you're ready to fry. I personally like to fry this in 3 parts of butter and 1 part of
corn oil, on medium high heat.

When the fat is hot enough you'll slide the chops into the pan, carefully, and fry them
till nicely golden; be careful because the Parmigiano crust will turn from golden crispy
to burnt in a matter of seconds.

Briefly drain the chops on kitchen paper, sprinkle with some sea salt and serve alongside a
fresh, crisp salad...as in the picture if you'd like.

Buon Appetito and...pass the wine, please.