Serves 4 to 6

1 tablespoon balsamic vinegar
1 garlic clove, minced
¼ cup chopped parsley
3 tablespoons, plus cup olive oil
Salt and pepper
1 pound green beans, trimmed
1 pint cherry tomatoes, halved
3 slices high-quality white sandwich bread, torn into pieces
1 tablespoon chopped rosemary
1/2 cup all-purpose flour
2 large eggs
12 lamb rib chops (about 2¼ pounds), trimmed

Whisk vinegar, garlic, 2 tablespoons parsley, and 3 tablespoons olive oil together in large bowl. Bring 2 1/2 quarts water to boil in a large saucepan. Add 1 tablespoon salt and cook beans until bright green and tender, about 5 minutes. Drain beans and toss in bowl with tomatoes and dressing. Season with salt and pepper.

Pulse bread in food processor until coarsely ground, about 6 pulses. Transfer to shallow dish and toss with remaining 2 tablespoons parsley and rosemary. Place flour in second shallow dish. Beat eggs in third shallow dish.

Place chops on cutting board and hold flat edge of large chef’s knife over meaty part of lamb chop. Hit flat side of knife with your palm to flatten chops to ¼—inch thickness. Pat lamb dry with paper towel and season with salt and pepper. Coat meaty part of each chop in flour, dip in egg, then dredge in bread crumbs, pressing to adhere.

Heat 1/4 cup oil in large skillet over medium heat until just smoking. Fry 6 chops until deep golden and crisp, 2 to 4 minutes per side. Wipe out skillet and repeat with remaining oil and chops. Serve with green bean salad.

30 Minute Suppers, SPRING 2011, page 23