Breaded Lamb Chops

• 4-6 tender lamb chops
• salt and freshly ground black pepper
• flour
• 2 eggs, well beat

Trim lamb chops and flatten with the side of a cleaver; season to taste with salt and freshly ground black pepper. Roll chops in flour; dip in beaten egg and then roll in breadcrumbs.

Heat clarified butter in a thick-bottomed frying pan and sauté chops for 5 minutes on each side, or until golden brown and tender. Serve chops with Béarnaise or Soubise Sauce.