in Italy

Lamb chops Corpora

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Ingredients for 4 servings:

  • 300 g eggplant(s)
  • Salt
  • 12 lamb chops
  • pepper
  • some flour, wheat flour
  • 3 eggs
  • breadcrumbs
  • Parmesan, grated
  • olive oil
  • butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the eggplants, cut into thick slices, sprinkle with salt, and let stand for about 30 minutes. Wash the cutlets and pat dry. Season with salt and pepper. Coat first in flour, then in beaten egg, and finally in breadcrumbs mixed with Parmesan cheese. Heat the oil and fry the cutlets on both sides. Pat the eggplants dry. Coat the meat in flour, eggs, and a cheese-crumb mixture, then fry in heated butter until golden brown. Arrange the cutlets and eggplant slices on a preheated platter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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