FRESHLY 6 MEALS FOR $39 RECIPES

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HOW TO COOK THE BEST LAMB CHOPS | KITCHN



How To Cook the Best Lamb Chops | Kitchn image

If you have a skillet and a thermometer you can make these easy, delicious lamb chops.

Provided by Patty Catalano

Categories     Main dish    Dinner

Total Time 1200S

Prep Time 480S

Cook Time 720S

Yield 4

Number Of Ingredients 10

8 lamb loin or rib chops (1-inch thick)
1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter, divided
1 small shallot, finely chopped
1 large garlic clove, smashed
1/2 cup dry white wine or low-sodium chicken broth
1 teaspoon freshly squeezed lemon juice
1 tablespoon finely grated lemon zest

Steps:

  • Season the lamb. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
  • Cook the lamb. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you're using thicker lamb chops, this could take up to 10 minutes).
  • Turn the lamb. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
  • Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
  • Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
  • Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
  • Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.

Nutrition Facts : SaturatedFatContent 10.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.9 g, SugarContent 0.3 g, ServingSize Serves 16, ProteinContent 17.7 g, FatContent 29.4 g, Calories 348 cal, SodiumContent 181.2 mg, FiberContent 0.2 g, CholesterolContent 0 mg

ONE-PAN CRISPY PARMESAN CHICKEN CUTLETS RECIPE | KITCHN



One-Pan Crispy Parmesan Chicken Cutlets Recipe | Kitchn image

Simple Parmesan-crusted chicken cutlets made in one pan.

Provided by Jesse Szewczyk

Categories     Main dish    Lunch    Dinner    Poultry dish

Total Time 1800S

Prep Time 1200S

Cook Time 600S

Yield 4

Number Of Ingredients 9

1 medium lemon
1 3/4 ounces Parmesan cheese, finely grated (1 cup)
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 1/2 cups panko breadcrumbs
2 boneless, skinless chicken breasts (about 1 pound total)
2 tablespoons olive oil, plus more as needed

Steps:

  • Cut 1 medium lemon into wedges and finely grate 1 3/4 ounces Parmesan cheese (about 1 cup).
  • In a large shallow bowl, combine 1 cup all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk 2 large eggs with a fork in a second large shallow bowl until broken up with no streaks of egg white. Stir 1 1/2 cups panko breadcrumbs and the Parmesan cheese together in a third large shallow bowl.
  • Cut 2 boneless, skinless chicken breasts in half horizontally so you end up with 4 thin pieces of chicken. Working with 1 piece of chicken at a time, place in a large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.
  • Working with 1 piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet.
  • Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches if needed, add the breaded chicken cutlets in single layer and cook until cooked through and lightly browned on both sides, 4 to 5 minutes per side.Transfer the chicken onto a paper towel-lined plate. Repeat cooking the remaining chicken if needed, adding 2 tablespoons olive oil to the pan as needed. Serve with lemon wedges.

Nutrition Facts : SaturatedFatContent 7.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 42.2 g, SugarContent 1.5 g, ServingSize Serves 4, ProteinContent 49.4 g, FatContent 21.1 g, Calories 566 cal, SodiumContent 615.2 mg, FiberContent 2.0 g, CholesterolContent 0 mg

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HOW TO COOK THE BEST LAMB CHOPS | KITCHN
If you have a skillet and a thermometer you can make these easy, delicious lamb chops.
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  • Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.
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