Lamb Chop Parmesan
Lamb Chop Parmesan
Nathan Congleton / TODAY
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3.6666667 (33 rated)

Go beyond chicken and give lamb chops the Parm treatment with this unique, family-friendly recipe.


    • 8 lamb chops (about 3½ ounces each)
    • 1⅔ cups all-purpose flour
    • Salt and pepper
    • 6 eggs, beaten
    • 1 pound seasoned breadcrumbs
    • 1½ cups clarified butter
    • 8 ounces tomato sauce, homemade or store-bought
    • 3 tablespoons Parmesan, grated
    • 8 ounces whole milk low-moisture mozzarella, shredded
    • 8 basil leaves, thinly sliced


1. Pound each lamb chop to 2½-inch diameter. (For best results pounding the meat, lay between two sheets of heavy duty plastic film.)

2. Set up a breading station with 3 shallow dishes, one with flour, one with beaten eggs and one with breadcrumbs. Season the flour with a pinch of salt and pepper.

3. Begin breading the chops by coating them with flour, then shake off the excess. Dip it in the eggs, making sure it is completely coated. The put the chop into the breadcrumbs and cover well. Press gently to ensure even coating.

4. Heat clarified butter in a large frying pan over medium-high heat.

5. Place chops in the pan 4 at time to avoid over-crowding. Cook on each side until golden brown, about 2-3 minutes per side.

6. Once chops are golden brown, place on paper towel to remove excess butter. Sprinkle with salt.

7. Place all of the chops on a baking tray. Top each chop with 1 ounce tomato sauce, 1 teaspoon Parmesan, and 1/2 ounce of mozzarella.

8. Bake in 400°F oven just until cheese is melted, about 2 minutes.

9. Top each chop with sliced basil and serve.

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