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MICHAEL SYMON Lamb Chop Milanese

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1 1/2 pounds lamb chops (frenched, about 6 chops, trimmed of fat)
2 cups all-purpose flour
3 eggs (beaten)
2 cups panko breadcrumbs
1/4 cup olive oil
1 lemon (juice)
1 teaspoon dried oregano
1 teaspoon honey
1/4 cup olive oil
2 cups radishes (thinly sliced)
1 cup mint (leaves)
8 ounces baby arugula
1/2 cup feta cheese (crumbled)
kosher salt and freshly ground black pepper (to taste)

On a cutting board, lay out one lamb chop and place a piece of plastic wrap on top. Using a meat mallet, pound out the chop to 1/4-inch thickness. Continue with remaining chops.
In 3 shallow bowls or baking dishes, separate the flour, eggs and breadcrumbs. Season each with Kosher salt and freshly ground black pepper. Dredge the lamb chops in the flour, shaking off any excess. Then coat in egg and breadcrumbs.
Place a skillet over medium heat and add the oil. Once hot, add a few chops and cook until golden, flip and cook until golden on the other side, about 5-6 minutes total. Remove to a paper towel-lined plate.
Serve a lamb chop with some Mint & Radish Salad on top.
For the Mint & Radish Salad: in a mason jar, add lemon juice, oregano, honey, olive oil, Kosher salt and freshly ground black pepper. Close jar and shake to combine.
In a large bowl, add radishes, mint, arugula and feta cheese. Pour some of the dressing around the side of the salad bowl. Toss to combine.
– If feeding a crowd, arrange the chops on a serving platter and serve the salad in a large bowl on the side.
– Try the same recipe with pork chops!

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