Last night's dinner came from Essentials of Classic Italian Cooking by Marcella Hazan. Of course, her recipe calls for the tiny yet tasty rib lamb chops. I find them far too dear at the local butcher's, so I opted to use shoulder chops instead, and thus had to adjust the cooking slightly - rather than simply frying them, I moved them to the oven afterwards. Here's my version of the recipe:
2 shoulder lamb chops (about 1 lb)
1/2 cup freshly grated parmesan cheese
2 eggs, beaten lightly in pie dish
1 cup plain bread crumbs
Turn the chops on both sides in the grated parmesan and knock off excess. Dip meat in the egg and then turn in the bread crumbs, once again shaking off extra crumbs.
Pour oil about 1/4 inch deep in skillet. Once oil is hot, fry chops about three minutes per side to get a crispy golden crust. Sprinkle with salt and pepper and remove to a 350 degree oven for approximately 12 minutes baking for a medium-rare finish.Posted by Jennifer at July 3, 2003 10:58 AM