Lamb Parmesan

Step 1- Breading: Pad dry your lamb chops, then sandwich them between parchment or plastic wrap. Using a meat mallet or heavy object, gently pound the chops until they are about 1/4 inch thick. Take your time and do not puncture the protein! Season with salt and cover with paper towels. To set up a triple breading, in three separate bowls, isolate seasoned flour, whisked egg yolks, and pulsed breadcrumbs. Gently transfer the pounded lamb from flour, to egg, to breadcrumbs. Make sure to let the excess shake or drip off in between layers.

Step 2- Sear: In a sauté pan, add in 1/4 cup of butter and one metric glut (approx. 4 tablespoons) of vegetable oil and heat to medium high. Once the butter has foamed, add in the breaded chops away from you to mitigate splashing. Cook for about 2 minutes or until you see the edges become a golden color. Gently flip, making sure to drop it away from you again. Cook for another 2-ish minutes then transfer to a resting rack.

Step 3- Baking: Spoon on a thin layer of tomato sauce on one side of the Parmesan-crusted lamb. Hit it with a generous amount of grated Parmesan, then a thick layer of shredded mozzarella and finish with a pinch of salt. Broil or convection roast on high until the cheese is melted. Remove from heat and allow to rest for a couple of minutes before serving.