Ingredients

• 4 rib lamb chops, trimmed of excess fat
• Olive oil
• 1/2 cup freshly grated Parmesan cheese
• 2 eggs lightly beaten
• 1/2 cup fresh bread crumbs
• 2 tablespoons unsalted butter or olive oil
• Lemon wedges

Instructions

1. Dip chops in olive oil; coat with cheese. Dip in eggs, then in bread crumbs to coat nicely.
2. Heat some butter (or olive oil) in a skillet. Add breaded chops and fry, over medium high heat, uncovered, for about 4 to 5 minutes a side or until just pink in the middle, and browned on outside.
3. Remove chops to a plate and serve as is, with lemon wedges or with couscous, or lima bean puree (recipe follows).