Breaded lamb rib chops (mf)

Yield: 2 Servings

Measure Ingredient
4 \N Rib lamb chops; trimmed of excess fat
\N \N Olive oil
½ cup Freshly grated parmesan cheese
2 \N Eggs lightly beaten
½ cup Fresh bread crumbs
2 tablespoons Unsalted butter or olive oil
\N \N 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

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6625 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997

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