Crispy Lamb Chops Milanese

Watercress, Tomatoes, Ubriaco Cheese, Balsamic-Olive Vinaigrette

Subscribe to my YouTube channel:

Italians adore fried meat…and so do I! In Trattorias all over Northern and Central Italy you’ll find breaded lamb chops. Crispy, crunchy, packed with flavor and so much fun to eat. Once you try these you’ll know why they are so revered!


Serves 2-4


1 piece 8-rib, Frenched Lamb Rack

1 ½ cups vegetable oil

1 ½ cups extra virgin olive oil

½ cup all-purpose flour, on a plate or in a bowl

2 eggs beaten, in a bowl

1 ½ cups panko bread crumbs

1 ½ cups plain or Italian bread crumbs

¼ cup grated Grana Padano or Parmigiano cheese

2 cups watercress, baby arugula, or another of your favorite greens

¾ cup baby heirloom, or grape tomatoes, cut in half

1 piece Ubriaco, Parmigiano or any other hard Cheese, for shaving


  1. Cut the lamb rack into even slices between the bones to make little lamb chops. Trim any excess fat at the top of the meat on the bone and discard.
  2. Slice the chops down the middle of the meat along the bone to “butterfly” the chops.
  3. With the smooth side of a meat-pounder, pound each lamb chop to equal thickness.
  4. Season lamb chops with salt and pepper.
  5. Dip each lamb chop into the flour, shaking off the excess. Next, run the lamb chops through the egg to coat lightly and hold over the liquid to let any excess fall back into the bowl. Finally, lay the lamb chop in the bread crumbs, and press it into the breading to coat. Lay on a plate.
  6. Heat a large skillet (12 inches in diameter) over medium heat. Add the two oils. Heat to 250-260f.
  7. Lay 3 of the lamb chops down into the hot oil. Cook the lamb pieces without turning until beginning to brown, about 2 minutes. Turn the lamb pieces and cook until equally brown on the other side, about 2 minutes more. Transfer lamb pieces to a paper towel lined plate to drain.
  8. Repeat with the remaining lamb pieces. Season the crisp lamb pieces with salt.
  9. Arrange the crisp lamb chops on a platter and place some arugula on top, toss a few tomatoes on the arugula, then with a vegetable peeler shave the cheese into shards on top. Drizzle with balsamic vinegar to your liking and garnish with lemon wedges.

Balsamic-Olive Vinaigrette

1.5 cups balsamic vinegar

1/3 cup honey


To finish:

2 sprigs rosemary chopped

2 tablespoons EVOO

¼ cup black olives, rinsed and roughly chopped

  1. Combine vinegar and honey in a pot and reduce by half.
  2. Add EVOO, rosemary and olives, with some freshly ground black pepper.