Easy recipe from Bologna for fried lamb chops. Perfect for a quick family meal, they can be cooked and served on the table in just 30 minutes.

1. Pour the peanut oil into a deep-sided saucepan – the oil must be at least 1cm deep. Heat the oil to 170°C, checking with a cooking thermometer.

2. Crack the eggs into a large bowl and add the heavy cream, Parmesan, white pepper, ground nutmeg and salt. Lightly beat the mixture with a whisk or fork until fully combined.

3. Place the flour, eggs and breadcrumbs in separate bowls. Dredge the lamb chops in the flour, then the egg mixture and finally the breadcrumbs.

4. Once the oil has reached 170°C, fry the lamb chops in 3 or 4 batches, depending on the size of your saucepan. Cook the meat until golden brown on both sides and pink in the middle, for about 4–5 min.

5. Transfer the chops to a serving dish, lined with paper towels to drain any excess oil and garnish with lemon wedges.

Enjoy!