MypinchofItaly
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This recipe is a classic of the Piedmontese tradition: a quick preparation for a delicious combination of crunchy breading and super tender meat.
Serves: 2 | Preparation time: less than 10 mins | Cooking time: 10 mins
- Lamb riblets, about 3 bones per riblet: 2 (about 1.2 kg in total)
- Hazelnuts: 60 g
- Breadcrumbs or old bread: 50 g
- Eggs: 2
- Butter, unsalted: 2 tbsp
- Extra virgin olive oil (EVOO): 2 tbsp
- Salt: to taste
Coarsely chop the hazelnuts and mix them with the breadcrumbs in a bowl.
Tip: Make sure to thoroughly mix the breadcrumbs with the chopped hazelnuts; the more you stir them together, the more the hazelnut’s oil combines with the breadcrumbs to form a thicker, crunchier breading.
Beat up the eggs in another bowl.
Cut the riblets inbetween the bones, so as to separate each bone in its individual chop (see above a picture of the final result). Dip each chop in the eggs, then roll it in breadcrumbs and hazelnut mixture until it is evenly coated.
Heat up the butter and the oil in a frying pan and fry each chop for about 10 minutes.
These spareribs taste the best when they are still slightly rare inside.
