Post by chief_cook2 on Apr 17, 2003 13:15:43 GMT -6
8 lamb rib chops, cut about 1 inch thick, 5 to 6 ounces each
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
2 eggs
2 tablespoons water
1 1/2 cups dry bread crumbs
3 tablespoons grated Parmesan cheese
2 to 3 tablespoons butter
2 to 3 tablespoons olive oil
Lemon wedges
Trim excess fat from chops. Pound the chops between two pieces of wax
paper or plastic wrap, don't separate
from bone. Beat until meat is flattened to about 1/4 inch thickness.
Season on both sides with salt and 1/4
teaspoon pepper. Spread flour on a plate or sheet of wax paper. In a
wide shallow bowl, beat eggs and water
until well blended. On another plate or sheet of wax paper, combine
bread crumbs, Parmesan cheese, and remaining
1/4 teaspoon pepper. Dredge chops in flour. Dip in beaten eggs, then in
seasoned bread crumbs, pat gently to help
crumbs adhere. In a large frying pan, melt 1 tablespoon butter with 1
tablespoon olive oil over medium heat. Add
two or three of the chops and cook, turning once, 5 minutes, or until
brown. Drain on paper towels. Repeat with
the remaining chops, add more butter or oil if needed. Serve with lemon.
Serves 4.
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
2 eggs
2 tablespoons water
1 1/2 cups dry bread crumbs
3 tablespoons grated Parmesan cheese
2 to 3 tablespoons butter
2 to 3 tablespoons olive oil
Lemon wedges
Trim excess fat from chops. Pound the chops between two pieces of wax
paper or plastic wrap, don't separate
from bone. Beat until meat is flattened to about 1/4 inch thickness.
Season on both sides with salt and 1/4
teaspoon pepper. Spread flour on a plate or sheet of wax paper. In a
wide shallow bowl, beat eggs and water
until well blended. On another plate or sheet of wax paper, combine
bread crumbs, Parmesan cheese, and remaining
1/4 teaspoon pepper. Dredge chops in flour. Dip in beaten eggs, then in
seasoned bread crumbs, pat gently to help
crumbs adhere. In a large frying pan, melt 1 tablespoon butter with 1
tablespoon olive oil over medium heat. Add
two or three of the chops and cook, turning once, 5 minutes, or until
brown. Drain on paper towels. Repeat with
the remaining chops, add more butter or oil if needed. Serve with lemon.
Serves 4.