Pan-Fried Breaded Lamb Cutlets

This is just lovely with hand-made chips and ripe tomato salad, or some sliced bright red tomatoes. You could do as my friend Julia might: start with a big bowl of minestrone, then serve these cutlets. She taught me this way of breading the lamb chops, and that’s all you need for a meal, I feel. You could also use thin veal chops here — they tend to be much larger, so just make sure they are completely cooked through.