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Lamb Chops Breaded, Macedoine

Neatly trim and flatten six nice French lamb chops, season all around with a teaspoon salt, half teaspoon pepper, lightly roll in flour, dip in beaten egg and roll in bread crumbs. Thoroughly heat two tablespoons lard in a sautoire, add chops one beside another, gently fry for five minutes on each side and dress on a hot dish one overlapping another. Dress with a macedoine garnishing in centre, pour a gill hot tomato sauce around, adjust a curled paper at end bone of each chop and serve.