Chops à la Signora

By the RecipeCafe Archives

Ingredients

• 1 French chops (lamb rib chops, frenched), as needed
• 1 Sliced truffle, as needed (1 slice per chop)
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 Calf's caul (caul fat), as needed to wrap each chop
• 1 All-purpose flour, as needed for dredging
• 1 1–2 large eggs, beaten, as needed for dipping
• 1 Stale bread crumbs (dry), as needed for coating
• 1 Unsalted butter, as needed for sautéing (approximately 3–4 tbsp / 45–55 g for a batch of 4–6 chops)
• 1 Small quantity of boiling water (approximately 2–3 tbsp / 30–45 ml) for pan sauce
• 1 Fresh mushrooms, broiled, or mushrooms baked in cream, 1 per chop (for garnish)

Instructions

1. 1. Prepare the chops: Using a sharp knife, cut a gash (slash) in the outer fat edge of each frenched lamb rib chop, extending the cut approximately halfway through the lean meat. This opening will hold the truffle slice.
2. 2. Fill and season: Insert one thin slice of truffle into each gash. Sprinkle all surfaces of the chops with salt and freshly ground black pepper.
3. 3. Wrap in caul fat: Encase each seasoned chop in a piece of calf's caul (caul fat — the lacy fat membrane from the abdominal cavity of the calf, used as a self-basting wrapper). Trim the caul to fit snugly around each chop.
4. 4. Bread the chops: Working in order, roll each caul-wrapped chop in flour, shaking off any excess. Dip in beaten egg, allowing any excess to drip off. Then roll in dry stale bread crumbs, pressing lightly so the crumbs adhere. Set aside on a clean plate.
5. 5. Sauté (shallow-fry in butter): In a large cast-iron skillet or heavy sauté pan, melt enough butter over medium to medium-high heat until it foams and the foam begins to subside — a visual cue that the butter is hot enough (approximately 325–340°F / 163–171°C). Add the breaded chops and sauté, turning often, for 8 minutes total, until the coating is deep golden-brown on all sides and the caul fat has rendered and crisped.
6. 6. Finish in the oven: Transfer the skillet, or arrange the chops on a rimmed baking sheet (13 × 9 in / 33 × 23 cm or similar), and place in an oven preheated to 425°F (220°C). Roast for 4 minutes, until an instant-read thermometer inserted in the thickest part of the chop reads 145°F (63°C) for medium doneness (USDA minimum for lamb) or 160°F (71°C) for medium-well, and the juices run faintly pink to clear.
7. 7. Prepare the mushroom garnish: While the chops finish in the oven, either broil fresh mushrooms (cap-side up, 3–4 minutes under a hot broiler until golden and softened) or bake mushrooms in a small amount of cream (375°F / 190°C for 10–12 minutes, until cream is slightly thickened and mushrooms are tender). One garnished mushroom will be placed on top of each chop.
8. 8. Make the pan sauce: Remove the chops from the oven and transfer to a warm serving platter. Return the sauté pan to medium heat. Add a small quantity of boiling water (approximately 2–3 tbsp / 30–45 ml) to the hot fat remaining in the pan and stir to deglaze (loosening and dissolving the browned bits — called fond — from the bottom of the pan to form a light pan sauce). Pour this sauce around, not over, the chops on the platter.
9. 9. Serve: Place one prepared mushroom on top of each chop. Serve immediately on the hot platter.