Gourmet European Recipes

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Breaded lamb loin chops

The breaded lamb loin chops is a recipe that is related to the Wiener schnitzel recipe. My Grossmutter (my grandma from my Austrian side of the family) used to make it for Easter every year, but you can also prepare it for a special dinner year round.  It is a truly gourmet dish, and very easy to make.

Breaded lamb loin chops - A traditional Easter Recipe

Cooking time: 30 minutes

Makes: 4 servings


  • 12 small lamb loin chops
  • 1 - 2 eggs
  • 1 cup flour
  • 1 cup bread crumbs
  • 1 pinch salt


  1. Prepare the lamb loin chops by removing the greasy parts and leave the small meat part close to the central bone. 
  2. Set up three small bowls with flour, bread crumbs and beaten eggs.
  3. Dredge each chop in flour.
  4. Dip in beaten eggs and drip off the excess.
  5. Dip in bread crumbs.
  6. Heat a frying pan with olive oil. Fry at medium heat 2 minutes on each size (until golden-brown).
  7. Remove the lamb chops on a plate covered with paper towel to absorb the excess fat, then move on a serving plate. You can decorate with fresh Boston lettuce leaves.
  8. Serve with salad and scallions.


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