Marcella Hazans Lamb Chops Fried In Parmesan Butter Recipes

LAMB CHOPS FRIED IN PARMESAN BATTER

Lamb Chops Fried in Parmesan Batter image

This dish comes from the celebrated Italian cook Marcella Hazan. She showed me how to pound lamb chops for her splendid dish, and teased me for not doing it thoroughly enough.

Provided by Mark Bittman

Categories easy, quick, main course

Time 20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

12 single-rib lamb chops, partly boned and flattened as described below*
1/2 cup freshly grated Parmesan, spread on a plate
2 eggs, beaten lightly in a deep dish
1 cup fine dry unflavored bread crumbs, spread on a plate
Vegetable oil
Salt and freshly ground black pepper

Steps:

Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hands to make the cheese adhere to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess flow back into the dish. Turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess.
Pour enough oil in a skillet to come 1/4 inch up the sides, and turn on the heat to medium. When the oil is very hot, slip as many chops into the pan as will fit without crowding. When one side forms a nice golden crust, sprinkle it with salt and pepper, turn the chop and sprinkle salt and pepper on the other side. As soon as the second side has formed a crust, transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done, serve promptly.

MARCELLA HAZAN'S LAMB CHOPS FRIED IN PARMESAN BUTTER

MARCELLA HAZAN'S LAMB CHOPS FRIED IN PARMESAN BUTTER image

Categories Lamb

Yield 6 servings

Number Of Ingredients 7

Ingredients

12 single-rib lamb chops, partly boned and flattened as described below*
1/2 cup freshly grated Parmesan, spread on a plate
2 eggs, beaten lightly in a deep dish
1 cup fine dry unflavored bread crumbs, spread on a plate
Vegetable oil
Salt and freshly ground black pepper
If possible, have a butcher knock off the corner bone and remove the backbone, leaving just the rib. Flatten the eye of the lamb chop with a meat pounder. (If you don't have a butcher to remove the bones, you'll still be able to flatten the meat a bit with a pounder. It will remain a little thicker, so the chops will take an extra minute or two to cook.)

Steps:

1. Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hands to make the cheese adhere to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess flow back into the dish. Turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess. 2. Pour enough oil in a skillet to come ¼ inch up the sides, and turn on the heat to medium. When the oil is very hot, slip as many chops into the pan as will fit without crowding. When one side forms a nice golden crust, sprinkle it with salt and pepper, turn the chop and sprinkle salt and pepper on the other side. As soon as the second side has formed a crust, transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done, serve promptly.

MARCELLA HAZAN'S LENTIL SOUP RECIPE - (3.7/5)

MARCELLA HAZAN'S LENTIL SOUP Recipe - (3.7/5) image

Provided by á-46225

Number Of Ingredients 13

Ingredients

3 tablespoons butter
3 tablespoons vegetable oil
2 tablespoons onion, chopped very fine
1/3 cup shredded prosciutto or unsmoked ham
2 tablespoons carrot, chopped fine
2 tablespoons celery, chopped fine
1 cup canned Italian plum tomatoes, cut up, with their juice
1/2 pound dried lentils
1 cup beef broth
3 cups water
Salt
Pepper
3 tablespoons freshly grated Parmesan Cheese

Steps:

1. Put 2 tablespoons of the butter and all of the oil in a soup pot, add the chopped onion and prosciutto and turn on the heat to medium high. Do not cover the pot. Cooke the onion, stirring it, until it becomes a deep gold. 2. Add the chopped carrot and celery. Cook at a lively heat for 2-4 minutes, stirring occasionally. 3. Add the tomatoes with their juice, and adjust the heat so that they bubble gently, but steadily. Cook for about 25 minutes, stirring occasionally. 4. In the meantime, wash the lentils in cold water and drain them. Add the lentils to the pot, stirring thoroughly to coat them well, then add the broth, water a pinch of salt and pepper. Cover the pot, adjust the heat so that the soup cooks at a steady, gently simmer, and stir from time to time. Generally, it will take about 45 minutes for the lentils to become tender, but each lot of lentils varies, so it is necessary to monitor their progress by tasting them. Some lentils will absorb more liquid than others. If necessary, add more broth while cooking or, if you are not using homemade broth, add water. 5. When the lentils are done, before turning off the hat, add the remaining tablespoon of butter and swirl in the grated Parmesan. Taste and correct for salt and pepper. Serve with additional grated Parmesan for the table.

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