Post by carnation037 on Nov 11, 2002 20:14:02 GMT -6
Lamb Chops in Parmesan Batter
12 thin, single rib lamb chops, flattened
1/2 c. freshly grated Parmesan cheese, spread on a
plate
2 lightly beaten eggs, in a deep dish
1 c. fine, dry, unflavored bread crumbs, spread on a
plate
vegetable oil
salt
ground pepper
Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hand to cause the cheese to adhere well to the meat.
Tap the chops gently against the plate to shake off excess cheese.
Dip them into the beaten egg, letting excess egg flow back into the dish.
Then turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess.
Pour enough oil in a skillet to come 1/4" up the sides,
and turn on the heat to medium.
When the oil is very hot, slip as many chops into the pan as will fit without crowding.
As soon as one side forms a nice, golden crust, sprinkle it with salt and pepper, turn the chop, and sprinkle salt and pepper on the other side.
As soon as the second side has formed a crust transfer to a warm platter, using a slotted spoon or spatula. Repeat with the remaining chops.
Serve promptly.
Makes 6 servings.
NOTE: If the chops are real thin, they will be cooked in the time it takes to form a crust on both sides. If they are much thicker, they need to be cooked a little longer.
12 thin, single rib lamb chops, flattened
1/2 c. freshly grated Parmesan cheese, spread on a
plate
2 lightly beaten eggs, in a deep dish
1 c. fine, dry, unflavored bread crumbs, spread on a
plate
vegetable oil
salt
ground pepper
Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hand to cause the cheese to adhere well to the meat.
Tap the chops gently against the plate to shake off excess cheese.
Dip them into the beaten egg, letting excess egg flow back into the dish.
Then turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess.
Pour enough oil in a skillet to come 1/4" up the sides,
and turn on the heat to medium.
When the oil is very hot, slip as many chops into the pan as will fit without crowding.
As soon as one side forms a nice, golden crust, sprinkle it with salt and pepper, turn the chop, and sprinkle salt and pepper on the other side.
As soon as the second side has formed a crust transfer to a warm platter, using a slotted spoon or spatula. Repeat with the remaining chops.
Serve promptly.
Makes 6 servings.
NOTE: If the chops are real thin, they will be cooked in the time it takes to form a crust on both sides. If they are much thicker, they need to be cooked a little longer.