Ingredients:
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 large eggs
- 1/2 cup shredded parmesan cheese
- 1/2 cup panko
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 2 cloves garlic, minced
- 1 small lamb rack (about 1 3/4 pounds), frenched, fat trimmed and cut into 8 individual chops
- 1/4 cup olive oil (or as needed)
Instructions:
- Combine the flour, 1 teaspoon of salt and 1 teaspoon of black pepper on a plate.
- Place eggs in a bowl and beat to blend.
- Combine cheese, panko, rosemary, parsley, thyme, garlic and salt and black pepper to taste in a bowl.
- Dust lamb chops with seasoned flour, shaking off excess. Dip in eggs, then thoroughly coat with cheese, breadcrumb and herb mixture.
- Heat olive oil over medium-high heat in a large skillet.
- Place 3 to 4 chops in the pan, reduce heat to medium and cook until nicely browned, about 2 minutes per side.
- Transfer to a rack set over a baking sheet and hold warm in the oven if necessary.
- Repeat with remaining chops.