| 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 |
tb |
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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