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Breaded Chops

Cut a loin of lamb into chops three-quarters of an inch thick. Dip each one in beaten egg and lay on a meat board.

Mix a teacup of grated bread crumbs with a saltspoon of salt, a pinch of black pepper, a tablespoon of minced parsley and a little grated nutmeg. Roll the chops in the bread crumbs and fry in boiling fat until a light brown. Take up on a heated dish and garnish with slices of lemon and sprigs of parsley.