Lamb Chops With Crusted Eggplant And Pesto - cooking recipe

Ingredients

1/4 cup olive oil
12 None French-trimmed lamb chops (about 1 1/3 lbs)
1 None egg
2 tbsp milk
2 tbsp flour
1 1/2 cups panko (Japanese breadcrumbs)
1 medium eggplant, thickly sliced
1 tbsp extra virgin olive oil
1/3 cup pesto
8 oz arugula

Preparation

Season lamb. Heat 1 tbsp of the oil in a large skillet on high heat. Cook lamb for 3 mins each side, or until browned and cooked to desired doneness. Remove from pan; cover to keep warm.
Meanwhile, lightly beat egg and milk in a shallow bowl. Place flour and breadcrumbs in separate shallow bowls.
Pat eggplant dry with paper towel. Dip in flour, shaking off excess. Dip in egg mixture, then coat in breadcrumbs.
Heat remaining oil in same pan on medium heat. Cook eggplant, in batches, for 2 mins each side, or until lightly browned. Drain on paper towel.
Drizzle extra virgin olive oil over pesto. Serve lamb with eggplant, arugula and pesto.