Lamb chop, Florentine style (Cotolette d'agnello) from The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded by Giuliano Bugialli

  • lamb chops
  • breadcrumbs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on December 19, 2020

    Loved this. Breaded and fried may not be the healthiest way to enjoy lamb chops but it's become my favorite, since first having them prepared in this style in Torino. The long soak in the egg seemed to draw out some of the gaminess - which I don't mind but sometimes turns my husband off from lamb. He really enjoyed these.

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