21
Grater Attachment Recipes
Baby Lamb Chops With Parmesan Crust
PRO/FATS AND VEGGIES – LEVEL ONE
Serves 4
These thin little lamb chops are “breaded” with a tasty Parmesan crust. Serve
with my Sweet Tomato Sauce (pg. 15) for a simple and flavorful meal.
8 ounces Parmesan cheese
4 large eggs, lightly beaten
12 (
1
⁄
2
-inch thick) lamb chops
Salt and freshly ground black pepper
1 bunch fresh thyme, 4 sprigs reserved for garnish
3 tablespoons olive oil
Sweet Tomato Sauce (pg. 15)
Attach the Fancy Food Cutter to the Somersize Su-Chef, with grating disc. Grate
Parmesan cheese and place into a shallow bowl. Place beaten eggs into a medium
bowl. Dip lamb chops into egg then into cheese, coating both sides well. Sprinkle
both sides with salt, pepper, and thyme.
If you have time, place chops onto a plate, cover and chill for a few hours.
This helps the coating to set. Before cooking, allow chops to return to room
temperature, about 30 minutes.
Heat large skillet over medium. Add olive oil and cook chops until crust is gold-
en. Turn and cook other side, about 2-3 minutes per side. The inside will be light
pink and juicy.
To serve, spoon a few tablespoons Sweet Tomato Sauce in the center of each
plate. Arrange 3 chops on top of sauce. Garnish with a sprig of fresh thyme.
Parmesan Chips
PRO/FATS – LEVEL ONE
Makes about 24 chips
These chips are perfect served with dips, soups, or salads. The secret to these
delicious and easy chips is a good-quality, 8-inch non-stick skillet. For variety,
add your favorite chopped herbs or cracked black pepper.
4 ounces Parmesan cheese
Attach the Fancy Food Cutter to the Somersize Su-Chef, with grating disc. Grate
Parmesan cheese.
Heat skillet over medium low. Sprinkle half the cheese evenly into the skillet
making a circle or “pancake.” Let cook until melted, 2-3 minutes. Gently lift and
turn over with a nonstick spatula. Brown other side. While still warm, cut with a
sharp knife or pizza cutter into 12 wedges. Repeat with remaining cheese.
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