Fried Lamb Cutlets

• 12 best end chops, all fat removed
• 4 egg yolks beaten with salt and freshly ground black pepper
• flour

Gently beat the meat on the chops until it is flattened to almost double its size. Dip the chops in the beaten egg yolks, then dip them lightly in flour and then into the egg whites, and finally into the breadcrumbs. Fry the chops in a little olive oil and drain on absorbent kitchen paper. Serve them