Serves: 4
Total Calories: 161
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.
This Lamb Chops in Crispy Coating recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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