Bechamel Coated Breaded Lamb Chops Recipe

3 cloves garlic, crushed

1 tbsp minced parsely

salt

freshly ground pepper

12 small rib lamb chops about 1/2" thick

2 eggs

bread crumbs

oil for frying

(the bechamel for this recipe calls for 7-1/2 tbsps butter, 9 tbsps flour, 1 cup chicken broth, 1-1/4 cups milk, salt & pepper)

1/2 cup olive oil with the crushed garlic, parsley, salt and pepper. Add the chops, turn to coat, and let them marinate

2 hours or more at room temperature. Drain. Lightly grease a large skillet and heat until very hot. Fry the chops until done to taste. Drain on paper towels, patting both sides to absorb the grease. Once the bechamel is made cool and spread the sauce out in a flat dish. Coat the chops lightly with the sauce, on both sides and along the rib bone. Place the chops on a greased platter and refrigerate

30 minutes, until the sauce solidifies. Beat the eggs with a fork in a shallow dish. Dip the chops in the egg, then in the bread crumbs. heat the oil,

1/8" deep, in a large skillet. Brown the chops quickly on each side and drain.