FILETTO DI AGNELLO FRITTO AL LIMONE

(Fillet of Lamb with Lemon)

8 rib lamb chops
Flour
3-4 eggs
Sea Salt
Unseasoned Breadcrumbs
Salt
Extra Virgin Olive Oil
Fine Zest From 1 Lemon
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Mix lemon zest into breadcrumbs

Trim fat from lamb chops and remove meat from bone

Flatten each fillet with a meat pounder

Beat eggs and season with a pinch of Sea Salt

Dip each fillet generously through the flour, egg and then breadcrumbs, in this order.

Add olive oil to a skillet so it’s about 1/3" deep.  Oil should bubble up around sides of the meat, but they should not be deep fried.

 Heat oil until it is moderately hot and add the fillets. Fry gently until golden brown on each side. Make sure oil is only moderately hot so as not to over cook

As fillets are done, transfer them to a rack or dish lined with paper towels.

Sprinkle with sea salt and a drizzle of Extra Virgin Olive Oil

Serve hot or at room temperature