Costolette d'agnello impanate

Pat the Costolette d'agnello dry with paper towels. Season both sides of the Costolette d'agnello generously with Salt and Black pepper.

Prepare three shallow dishes for the breading station. In the first dish, place the 00 flour. In the second dish, whisk the Eggs with a pinch of Salt and Black pepper until well combined. In the third dish, combine the Pangrattato, finely grated Parmigiano-Reggiano, finely chopped Fresh parsley, and minced Garlic.

Dredge each Costoletta d'agnello first in the 00 flour, ensuring it is fully coated, then shake off any excess. Next, dip it into the whisked Eggs, allowing any excess to drip off. Finally, coat it thoroughly in the Pangrattato mixture, pressing gently to ensure the breadcrumbs adhere well to the Costoletta d'agnello.