Blade Lamb Chops Milanese with Tzatziki

Blade Lamb Chops Milanese with Tzatziki

4 cups all-purpose flour
4 eggs, whisked
4 cups panko bread crumbs
1/2 cup grated Parmesan cheese
4 blade lamb chops
Olive oil
Kosher salt and freshly ground black pepper

Place each of the flour, eggs, and panko bread crumbs into shallow dishes. Season the flour and eggs with salt and pepper. Add the Parmesan to the panko bread crumbs and stir to combine. Remove the bones from the blade chop. Cut into equal-size medallions and remove any unwanted fat. Cover the lamb chops in plastic wrap and pound out with the smooth side of the mallet to about 1/4 to 1/2-inch thickness. Dredge just before ready to cook.
Place a cast iron skillet over medium-high heat and add about 1/4-inch oil. Season the lamb and dredge in the flour, eggs, and then the bread crumbs. When all are dredged, add to the heated oil. Fry lamb chops until golden brown, about 1 to 2 minutes per side. Drain on a paper towel-lined plate.
Place a spoonful of the tzatziki sauce on the plate. Top with the lamb Milanese.

Tzataiki

1 cup good Greek yogurt
2 cloves garlic, smashed and finely chopped
1 to 2 tablespoons white vinegar
2 tablespoons olive oil
1 small cucumber, peeled and shredded
Salt

Place shredded cucumber in a strainer over a bowl, sprinkle with salt and allow to sit for 30 minutes. Squeeze out any extra moisture then place in a medium bowl. Add the yogurt, garlic, vinegar, olive oil and season with salt to taste. Mix well and chill for at least 1 hour to allow flavors to blend.