Breaded Lamb Chops

Method

1. Take the already trimmed rib section and run the knife along the rib to obtain the cutlet.
2. Pound the meat with a meat mallet to thin it.
3. Prepare beaten eggs.
4. Dredge the chop in flour, then in egg, and finally in breadcrumbs.
5. Heat clarified butter in a pan until very hot.
6. Cook the chop on one side for 3-4 minutes, then flip and cook on the other side for another 3-4 minutes.
7. Place the cooked chop on paper towels to absorb excess fat.
8. Season with salt to taste.
9. Grate lemon zest over the chop.