Ingredients

  • 3 eggs, beaten in a shallow bowl
  • 1 cup (300 grams) of breadcrumbs, poured in a large shallow bowl
  • 1 cup (300 grams) of all-purpose flour
  • 3 cups (800 ml) olive oil, or, if you prefer, vegetable oil
  • 1 small sprig of rosemary, minced
  • 3 lemons, quartered?
  • Ribs of the abbacchio, sliced into individual rib-chops
  • Salt and pepper to taste

Preparation

  1. Mix the minced rosemary with the breadcrumbs in a large, shallow bowl.
  2. Using a large non-stick skillet, add the olive (or vegetable) oil and turn the heat to high.
  3. Beat the eggs in a large shallow bowl. Immerse the ribs into the beaten eggs, then dip each into the breadcrumb and rosemary mixture.
  4. Transfer the ribs into the pan with olive oil, turn once. [How many minutes per side?] They will be ready in a couple of minutes, as soon as they are golden. Pull them from the skillet, allow them to drain briefly on a platter lined with paper towels, then add pepper and salt
  5. Serve immediately with some slices of fresh lemon.