Lamb Cotoletta | Crispy Lamb Chops with an Italian Touch

A juicy lamb chop, beaten thin, bone left on for a stunning presentation, coated in golden breadcrumbs and fried to perfection — this is my take on Cotoletta done right. Crunchy outside, tender inside, and full of flavour.

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About This Dish

Cotoletta is a beloved Italian dish, traditionally made with veal or pork, but here I’m giving it a twist with tender lamb chops. Keeping the bone on not only adds flavour but also makes for an elegant presentation. The thin, pounded meat ensures a quick fry, giving you a juicy centre and a crispy breadcrumb crust that’s irresistible.

Ingredients

Lamb chops (beat to flatten, keep bone for presentation)

Eggs (beaten)

Breadcrumbs

Oil or butter for frying

Flaky salt to finish

Optional: fresh side salad

How to Make It

Prep Time: 10 mins | Cook Time: 8–10 mins | Total Time: 20 mins

Step 1: Gently pound the lamb chops with a meat mallet until thin, keeping the bone intact.
Step 2: Dip each chop into the beaten eggs, ensuring full coverage.
Step 3: Coat generously with breadcrumbs, pressing lightly so they stick well.
Step 4: Heat oil or butter in a pan over medium-high heat and fry chops until golden and crispy on both sides.
Step 5: Drain on paper towels, sprinkle with flaky salt, and serve hot with a side salad if desired.

Tucci’s Tips

Use fresh breadcrumbs for extra crunch.
For more flavour, add grated Parmigiano and chopped parsley to the breadcrumb mix.
Lamb cooks quickly — avoid overcooking to keep it juicy.

Variations

Veal or Pork: Replace lamb with traditional veal or pork for a classic Cotoletta.
Herb Crust: Add fresh rosemary or thyme to the breadcrumbs.
Oven-Baked: For a lighter version, bake at 200°C (400°F) until crispy.

Did You Know?

Historical Fact: Cotoletta alla Milanese, one of the most famous Italian dishes, is believed to date back to the 12th century, making it one of the oldest breadcrumb-coated meat recipes in Europe.

Fun Fact: Leaving the bone on isn’t just for looks — it actually helps retain juiciness during cooking.

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Storage & Thank You

Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

Can it be frozen? Not recommended, as freezing may make the coating soggy when reheated.

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