Recipe courtesy of Michele Urvater
Breaded Lamb Rib Chops
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- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 965
- Total Fat
- 80 g
- Saturated Fat
- 38 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 51 g
- Cholesterol
- 356 mg
- Sodium
- 736 mg
- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 965
- Total Fat
- 80 g
- Saturated Fat
- 38 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 51 g
- Cholesterol
- 356 mg
- Sodium
- 736 mg
Ingredients
Directions
- 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).
