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Herb, Panko & Parmesan Crusted Chump Chops

Using the fresh herbs in this meal, adds to a very tasty dish.


  • 200g Lamb Chump Chops
  • 3/4 cup plain flour seasoned with salt & pepper
  • 2 eggs, lightly beaten
  • 2 cups panko crumbs
  • 1/2 finely grated parmesan cheese
  • 1 tbsp fresh mint leaves, finely chopped
  • 1 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1/3 cup olive oil

Serves: 4

Cooks in: 30 mins Prep time 20 mins

Difficulty: Easy


  • Preheat oven to 180 degreees.  Line a large baking tray with baking paper.
  • Place the flour, eggs, and breadcrumbs into 3 separate shallow bowls.  Add the parmesan and herbs to the breadcrumbs and season with salt and pepper.  Stir to combine.
  • Dip each chop in the flour to coat, followed by the egg wash, then the breadcrumbs, pressing to coat each chop.  Set aside on a plate.
  • Preheat half the olive oil in a large non-stick frying pan over medium heat.  Cook the chops, in batches, for 3 to 4 minutes on each side until lightly golden brown, adding extra oil as necessary.  Drain chops on a board lined with kitchen paper.  Transfer to the prepared baking tray.
  • Cook the chops in the oven for a further 8 to 10 minutes or until cooked to your liking.


Serve the the chops, together with some char-grilled vegetables and lemon wedges or a simple mixed leaf & baby rocket salad works perfectly.

For a spicy twist, you can add 1 tablespoon of Cajun seasoning to the flour before coating the chops.


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