4 Rib lamb chops; trimmed of
-excess fat
Olive oil
1/2 c Freshly grated parmesan
-cheese
2 Eggs lightly beaten
1/2 c Fresh bread crumbs
2 tb Unsalted butter or olive oil
Lemon wedges
Dip chops in olive oil; coat with cheese. Dip in eggs, then in bread crumbs
to coat nicely.
Heat some butter (or olive oil) in a skillet. Add breaded chops and fry,
over medium high heat, uncovered, for about 4 to 5 minutes a side or until
just pink in the middle, and browned on outside.
Remove chops to a plate and serve as is, with lemon wedges or with
couscous, or lima bean puree (recipe follows).
Yield: 2 servings
Yields
2 Servings