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.
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