¼ cup wholemeal bread crumbs
¼ cup Prenzel Dukkah
4-6 lamb chops
¼ cup flour
¼ cup milk
Salt & pepper
Combine the Prenzel Dukkah, salt and pepper and breadcrumbs in a dish suitable for dunking a chop in.
Whisk the egg and milk together. Coat the chop in flour, then egg, then the dukkah mix. Repeat the egg and dukkah step for a thicker coating.
Heat the oil in a fry pan over a medium heat. Cook the chops for 5 minutes on each side or until cooked to your liking and golden.
Serve with a tasty salad or your favourite Autumn vegetables.