Breaded Lamb Chops Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Eggs2
 Water1 Tablespoon
 Salt3/4 Teaspoon
 Dill weed1/2 Teaspoon
 4 lamb shoulder blade chops, each about 3/4 inch thick
 Bread crumbs1 Cup (16 tbs), dried
 Salad oil2 Tablespoon

Directions

1. In pie plate, mix eggs, water, salt, and dill weed. Dip chops into egg mixture; then into crumbs; coat each chop twice.
2. In 12-inch skillet over medium heat, in hot oil, cook chops until of desired doneness, about 15 minutes, adding oil if necessary.
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