Lamb shank chops in parmesan wrap

Name: Lamb shank chops in parmesan wrap
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml; extract weight 265 g) Italian beans; 4 Tomatoes; 1 collar flat leaf parsley; 60 g Parmesan cheese; 2 TABLESPOONS Balsamic vinegar; 3 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 8 Lamb chops (approx. 70 g each); 3 TABLESPOONS Flour; 2 Eggs; 1 Garlic clove; 1-2 TABLESPOONS Butter or margarine

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml; extract weight 265 g) Italian beans
4 Tomatoes
1 collar flat leaf parsley
60 g Parmesan cheese
2 TABLESPOONS Balsamic vinegar
3 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
8 Lamb chops (approx. 70 g each)
3 TABLESPOONS Flour
2 Eggs
1 Garlic clove
1-2 TABLESPOONS Butter or margarine

Directions

1
For the salad drain the beans. Wash the tomatoes, quarter them, remove seeds. Cut the flesh into fine strips. Wash parsley, pluck leaves from the stalks, chop coarsely.
2
Slice half of the Parmesan and grate the rest. Mix vinegar, season with salt, pepper and sugar. Beat olive oil into it. Mix the prepared ingredients, except for the grated Parmesan, and let it stand.
3
In the meantime, wash the chops and pat them dry. Season with salt and pepper. Whisk the eggs. Turn chops one after the other in flour, whisked eggs and grated Parmesan cheese. Peel the garlic, press it into the hot fat with a garlic press and fry it briefly.
4
Add the chops and fry on medium heat for 2-3 minutes on each side. Season the bean salad again and arrange the chops on plates.