LAMB CHOPS IN CRISPY COATING
Number Of Ingredients 6
Steps:
- 1 Place the chops on a cutting board and gently pound the meat to about a 1/2-inch thickness. 2 In a shallow plate, beat the eggs with salt and pepper to taste. Toss the bread crumbs with the cheese on a sheet of wax paper. 3 Dip the chops one at a time in the eggs, then roll them in the bread crumbs, patting the crumbs in well. 4 Turn the oven on to the lowest setting. Pour about 1/2 inch of the oil into a deep skillet. Heat the oil over medium-high heat until a little of the egg mixture cooks quickly when dropped in the oil. With tongs, carefully place a few of the chops in the oil without crowding the pan. Cook until browned and crisp, 3 to 4 minutes. Turn the chops with tongs and brown, 3 minutes. Drain the chops on paper towels. Keep the fried chops warm in the oven while frying the remainder. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BAKED LAMB CHOPS
These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.
Provided by Leslie W Dobson
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
Nutrition Facts : Calories 738.4 calories, Carbohydrate 26.7 g, Cholesterol 269.7 mg, Fat 45.2 g, Fiber 1.6 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 462.3 mg, Sugar 2.7 g
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