Lamb Schnitzel With Buttermilk Ranch Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup nonfat sour cream
• 1 tablespoon dill, chopped
• 2 tablespoons low-fat buttermilk
• 5/8 teaspoon kosher salt, divided
• 3/4 teaspoon fresh ground black pepper, divided
• 1/4 cup nonfat milk
• 1 large egg, lightly beaten
• 3/4 cup dry breadcrumbs
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/2 teaspoon garlic powder
• 4 center-cut lamb chops, trimmed and pounded to 1/8-inch thickness (boneless)
• 2 tablespoons olive oil

Recipe

• 1 combine sour cream, dill, buttermilk, 1/8 teaspoons salt, and 1/4 teaspoons pepper in a bowl; set aside.
• 2 combine milk and egg in a dish; stir with a whisk. combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoons pepper in another dish. dip lamb in milk mixture; sprinkle with remaining 1/2 teaspoons salt. dredge lamb in breadcrumb mixture.
• 3 heat a large nonstick skillet over medium-high heat. add 1 tablespoons oil to pan; swirl to coat. place 2 lamb chops in pan. cook 3 minutes on each side or until done. repeat procedure with remaining 1 tablespoons oil and remaining 2 lamb chops. serve with sauce.