ريش خروف مقلية

We gently pound the lamb chops with a meat mallet to thin them out and make them easier to cook.

We season the chops on both sides with salt and black pepper.

We prepare three bowls: one with flour, one with beaten eggs (using a fork), and one with breadcrumbs (plain or mixed with Italian herbs).

We coat each chop first in the flour, then dip it in the eggs, and finally coat it in the breadcrumbs, pressing lightly to help it stick.

We heat a generous amount of oil in a frying pot until hot.

We fry the lamb chops in the hot oil over medium heat until they turn golden and crispy on the outside.

We place the fried chops on paper towels to absorb any excess oil.

We garnish the chops with chopped parsley and lemon slices.

We serve the chops hot, alongside French fries or salad as desired.

Tip: Soak the lamb chops in a cup of water with half a cup of vinegar and a teaspoon of sodium carbonate for at least an hour for a tender and easy-to-cook meat. Garnish with radish slices and croutons and serve immediately.