Ugo Allesina of Prego, Part Three
Chef Ugo Allesina, Prego Ristorante
Yield: 2 servings
2 c. dry Italian herbed breadcrumbs
2 Tbsp. mixed fresh minced herbs, such as rosemary, sage and thyme
2 tsp. Dijon-style whole-grain mustard
1 c. all-purpose flour
6 bone-in loin lamb chops
2 Tbsp. extra-virgin olive oil
1. In a shallow bowl or pie pan, combine breadcrumbs and herbs; set aside.
2. In a shallow bowl or pie pan, beat eggs and mustard until well combined. Combine salt and flour in a separate shallow bowl or pie pan.
3. Working with one chop at a time, dust chop with flour-salt mixture on both sides. Dip into egg mixture, then in breadcrumbs, coating both sides.
4. Heat large skillet on medium-high heat. Add olive oil and heat. Add chops in single layer.
5. Cook for about four minutes on each side (depending on thickness of the lamb chop). The chops should be golden brown (and a little crisp) and pink in the middle.
6. Serve with whipped potatoes and rapini. Drizzle mustard sauce over lamb chops only and garnish with a mint leaf.
Nutrition information (per serving of lamb): 309 calories, 72 percent of calories from fat, 25.3 g fat, 10.9 g saturated fat, 82 mg cholesterol, 3 g carbohydrates, 19 g protein, 490 mg sodium, 0.1 g fiber.
Ugo Allesina is Executive Chef and Partner at Prego Ristorante, 18420 Von Karman Ave., Irvine; (949) 533-1333.