LAMB CHOPS ALA ROMANO

Ingredients:

1/2	kg	MONTEREY LAMB CHOPS, pounded
1	cup	grated MAGNOLIA CHEDDAR CHEESE
		iodized fine salt and pepper to taste
1	cup	Japanese breadcrumbs
2	pc	MAGNOLIA BROWN EGGS, slightly beaten
1	head	lettuce, blanched
2	tbsp	cooking oil

Procedure:

Season lamb with salt and pepper. Set aside.
Combine breadcrumbs and grated cheddar cheese. Dip lamb chops in eggs then coat with breadcrumb mixture.
Pan-fry in oil until light golden brown. Serve with blanched lettuce.

Makes 3 to 4 servings.

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