Breaded lamb ribs
- 12 lamb chops
- 2 eggs
- 3 ½ oz breadcrumbs
- 2 ½ tbsp extra virgin olive oil
- 3 oz grated Parmigiano Reggiano cheese
- ½ cup tomato sauce
- salt and pepper to taste
- butter to taste
Pound the lamb chops to flaten them slightly, then dip them in the beaten eggs. Cover with bread crumbs, seasoned with a pinch of salt and pepper.
Heat oil in a frying pan and brown the ribs on both sides.
Place the browned chops in a baking dish. Cover each chop with a spoonful of tomato sauce.
Sprinkle each chop with grated Parmigiano Reggiano cheese and a little butter.
Bake in preheated oven at 350°F for 12 minutes and serve.