Asiago Crusted Lamb Chops

Directions

Set up a dredging station:

• In the first bowl, add flour and season with salt and pepper.
• In the second bowl, add eggs with a splash of water to create an egg wash and season with salt and pepper.
• In the third bowl, add BelGioioso Aged Asiago, breadcrumbs, parsley, and season with salt and pepper. Mix well to combine.

Place the lamb chops in flour mixture, then egg mixture, then the Asiago-breadcrumb mixture. Make sure they are completely coated.

In a cast-iron pan add 2 Tbsp. of extra virgin olive oil and heat to medium-high. Once hot, add the lamb chops to the pan and cook until golden brown, about 3 minutes. Flip chops over and cook for an additional 2 minutes (Note: Timing may vary due to thickness of chops).

Transfer chops to paper towels. While hot, moderately sprinkle with salt. To serve, place lamb chops on a platter with cheese crisps and a side bowl for Asiago-tomato sauce. Top with parsley and enjoy!

Asiago Cheese Crisps

In a medium nonstick pan, add the cooking spray. Add 1/4 cup of the BelGioioso Aged Asiago to the pan in a circular shape, sprinkling black pepper on top.

Heat the pan to medium and cook for about 5 minutes, or until the cheese is melted and lightly browned around the edges. Using a spatula, carefully flip the cheese and cook for another minute.

Transfer the cheese crisp to a paper towel-lined plate and let cool until firm. Repeat the process with the remaining cheese and set aside until ready to serve.