🍽️Meat Dish

Italian-Style Breaded Lamb Shishlik with Mozzarella

Name: Italian-Style Breaded Lamb Shishlik with Mozzarella
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Meat Dish
Ingredients: 4 lamb shishlik cuts (lamb rack portions); 2 cups all-purpose flour; 2 large eggs; 1 cup breadcrumbs; 1 cup finely grated Parmesan cheese; Mozzarella cheese, sliced or grated, as needed; Olive oil, as needed; Salt, to taste; Freshly ground black pepper, to taste; Saffron, a small pinch

"Indulge in a decadent fusion of tender saffron-marinated lamb and a crispy Parmesan crust, all crowned with a gooey blanket of melted mozzarella."

Prep:25 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

4 lamb shishlik cuts (lamb rack portions)
2 cups all-purpose flour
2 large eggs
1 cup breadcrumbs
1 cup finely grated Parmesan cheese
Mozzarella cheese, sliced or grated, as needed
Olive oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
Saffron, a small pinch

🌱 High Protein🌱 Nut-Free⚡ Medium

❤️Health42%

😋Taste94%

🥳Joy90%

👨‍🍳Difficulty55/100

📜 The Story

This dish represents a sophisticated culinary fusion, blending the Middle Eastern 'shishlik' cut with the classical Italian 'Cotoletta alla Milanese' preparation style. The addition of saffron pays homage to the golden hues of Lombardy's traditional risotto, creating a luxurious bridge between Mediterranean and Levantine flavors.

🧬 Flavor DNA

🍋Sour

2/10

🧂Salty

6/10

🌶️Spicy

1/10

🍯Sweet

2/10

🍄umami

9/10

☕Bitter

1/10

✨ Sensory Profile

"A golden, savory crust shatters to reveal succulent, pink-centered lamb perfumed with the subtle, honeyed aroma of saffron. The experience is completed by the rich, elastic pull of molten mozzarella and the deep, nutty resonance of toasted Parmesan cheese."

Chef's Mastery

💡

The Secret

For the crispest results, let the breaded lamb rest on a wire rack for 5 minutes before frying; this helps the coating set and prevents it from falling off in the pan.

⚠️

Avoid This

Using cold meat directly from the fridge for frying, which causes the breading to brown too quickly while the internal lamb remains undercooked.

❄️

Storage

Best served fresh to maintain crust integrity; leftovers can be refrigerated for 2 days and should be reheated in an air fryer at 175°C to restore crunch.

Instructions

In a bowl, marinate the lamb shishlik with olive oil, salt, black pepper, and a pinch of saffron. Cover and refrigerate for about 2 hours to allow the flavors to penetrate the meat.

Prepare a breading station: place the flour in one shallow bowl, beat the eggs in a second bowl, and combine the breadcrumbs with grated Parmesan in a third bowl. Season the breadcrumb mixture lightly with salt and pepper.

Remove the lamb from the refrigerator. Dredge each piece in flour, shaking off any excess, then dip into the beaten eggs.

Coat the lamb thoroughly in the breadcrumb-Parmesan mixture, pressing gently so the crust adheres well.

Heat a thin layer of olive oil in a large pan over medium heat. Fry the breaded lamb for about 3 minutes per side, until golden brown.

Transfer the lamb to a metal baking tray and top each piece with mozzarella cheese.

Bake in a preheated oven at 180°C (350°F) for about 10 minutes, or until the cheese is melted and bubbly and the lamb is cooked through.

Arrange on a serving plate and serve hot, while the crust is crisp and the cheese is gooey.