- 4 rib lamb chops, trimmed of excess fat
- Olive oil
- 1/2 cup freshly grated Parmesan cheese
- 2 eggs lightly beaten
- 1/2 cup fresh bread crumbs
- 2 tablespoons unsalted butter or olive oil
- Lemon wedges
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).