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Lamb Chops, Fried, with Parmesan

Take some lamb chops from the loin or neck, as in the last recipe. Mix the bread-crumbs with a little grated Parmesan cheese, and dip the chops first into clarified butter and the bread-crumbs, and afterwards into beaten egg and again in the bread-crumbs. Fry the chops as before until they are lightly browned on both sides, dish them in a circle, and send tomato sauce to table in a tureen. Time, ten to fifteen minutes. Probable cost, 1s. per pound. Sufficient, half a dozen chops for two or three persons.