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Breaded Mutton Chops

Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour. Dip in egg diluted with cold water or milk (allowing two tablespoons to each egg), then in fine bread crumbs, repeat if not well coated with crumbs. Fry in deep hot Cottolene about ten minutes. Drain on brown paper and serve in a border of hot Mashed Potatoes with Green Pepper, or in a nest of Green Peas dressed with Maître d'Hôtel Butter.