Panko Lamb Chops

Ingredients
Thick bone-in lamb chops: 2
Panko breadcrumbs: ½ cup
All-purpose flour: ¼ cup
Grated Parmesan cheese: 2 tsp
Minced Italian Parsley: 1 tsp
Eggs: 2
Salt: To taste
Black pepper: To taste
Oil: 5-6 tsp

Method
Preheat the oven to 400⁰ F.

Season lamb chops with salt and black pepper and set aside.

Mix Panko breadcrumbs, Parmesan, parsley and salt. Keep flour in one bowl, beaten eggs in another and the Panko mixture in another bowl.

In a heavy bottomed pan, heat 3 tablespoons of oil over medium high flame. Roll the lamb chops first in the flour, then in the egg and lastly in the Panko mixture. Make sure to coat the chops evenly. Add the chops to the pan and cook till golden brown and crispy on each side.

Remove the chops from the pan to a baking sheet. Cook the chops in the oven, uncovered, for about 12-15 minutes. Serve the crisp and juicy lamb chops with slices of onion.