Italian Parmesan Crusted Lamb Chops

Step 1

Place each chop between two pieces of wax paper and pound the meat until thin, being careful to avoid the bone.

Step 2

Turn the chops, on both sides, into the grated cheese.

Step 3

Press the chops firmly against the cheese making sure it adheres. Tap the rib gently against the side of the bowl so that any excess cheese will fall off.

Step 4

Dip each chop into the egg, allowing any excess egg to flow back into the bowl.

Step 5

Turn the chops in the bread crumbs, coating both sides.

Step 6

Heat about 1/4-inch of oil in a skillet over medium heat. When the oil is hot – place chops in the pan. Fry on both sides until a golden crust is formed.

Step 7

Remove from pan, season with salt and pepper.

Step 8

Serve hot.