I’m not quite sure how breaded lamb chops evolved into being named Cream Chap (كريم جاب), but it is an Iraqi favorite nonetheless. You will find Cream Chap in many homes and many dine-out menus.
What makes this fried nugget different from a regular escalope pannée is that it is made, obviously, from lamb chops.
You can get individual chops, but I just get a rack.
The meat is pounded thinly while still attached to the bone, and that makes it all the more fun to eat, sort of like chicken lollipops.
1 rack of lamb
1/2 cup flour
1/2 tsp salt & pepper
1 cup breadcrumbs
oil, for frying
Cut between the ribs to separate the rack into individual chops.
Lay the chop on its side and pound, flipping once, until the meat had more than doubled in surface area and is about 1/8 inch thin.
Season the flour with salt and pepper. Beat the eggs in a bowl. Put breadcrumbs in a bowl.
The usual breading process: toss in flour and shake off excess.
Dip in beaten eggs, and shake off excess. Coat in breadcrumbs, pressing them in.
Shallow-fry the Cream Chap until golden brown on both sides and cooked through.