| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Lamb-mt, Skillet-mt | 2 | Servings | |
INGREDIENTS
| 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 | T | Unsalted butter or olive oil |
| Lemon wedges |
INSTRUCTIONS
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@netrax.net>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6625 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 778
Calories From Fat: 452
Total Fat: 51.2g
Cholesterol: 282.8mg
Sodium: 1951.9mg
Potassium: 290.1mg
Carbohydrates: 26.3g
Fiber: 1.3g
Sugar: 3.6g
Protein: 52.3g