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Mutton Chops Breaded and Sauted

Flatten eight thick mutton chops, pare nicely and season with one tablespoonful of salt and one teaspoonful of pepper. Dip them in beaten egg and roll in sifted breadcrumbs, place in a sautepan with an ounce of clarified butter. Cook for four minutes on each side, and serve with one-half pint of any sauce or garnishing required.