Abbacchio Panato
In Rome, spring belongs to abbacchi, young milk-fed lambs slaughtered before they transition to a grass-based diet. The meat is tender, pale, and subtly sweet, and it shows up everywhere in season: drenched in egg sauce in Abbacchio Brodettato, roasted in Abbacchio alla Romana, grilled in Abbacchio a Scottadito, or braised in vinegar and wine for abbacchio alla cacciatora. It’s so common in spring that we have to get creative with how we cook it. One of my favorite versions is breaded and fried until crisp and golden, which locks in all that juiciness. A squeeze of lemon cuts through the richness, and a hit of pecorino in the breading amps up the umami.
8 ingredients
Prep: 15 mins
Cook: 15 mins
Abbacchio Panato
Ingredients (8)
Ingredients (8)
Instructions
Use a meat mallet to gently flatten each chop (1 ¾ lb) to an even ½ in thickness, taking care not to break the bone. Season both sides generously with salt and pepper.
Set up your breading station: Beat the eggs (2) with the Pecorino Romano (½ cup) in a shallow bowl.
Spread the breadcrumbs (1 cup) on a separate plate.
Season the egg mixture and breadcrumbs with salt and pepper.
Dip each chop into the egg mixture, letting the excess drip off, then press into the breadcrumbs, coating well on both sides.
Set aside on a plate for 10 to 15 minutes to help the coating adhere.
Line a platter or baking sheet with paper towels.
Heat ½ in of oil to 350 °F in a large frying pan or cast-iron skillet.
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