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1
Preheat oven to 425 degrees.
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2
Sprinkle the breasts with salt and pepper.
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3
Rub the breasts all over with one tablespoon of the oil and arrange the pieces in one layer in a baking pan.
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4
Place the pan in the oven and bake 45 minutes.
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5
Remove the pan from the oven and pour off the fat.
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6
Let the meat remain in a single layer.
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7
Cover it with a flat weight such as a rectangular baking or other dish.
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8
Add weights to the dish.
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9
Cover with foil and refrigerate for an hour or longer or until thoroughly chilled.
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10
Cut each breast lengthwise in half.
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11
Cut each half into diamond shapes, rather than heart shapes; each piece should be about one and one-half inches thick.
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12
Preheat the broiler to moderately high.
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13
Sprinkle the chops with salt and pepper.
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14
Combine the egg, water and half a tablespoon oil in a flat dish and stir to blend.
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15
Put the flour in a second flat dish and the bread crumbs in a third.
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16
Dip the chops and the diamond-shaped pieces of cooked lamb first in flour, then in the beaten-egg mixture and then in the bread crumbs.
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17
Pat the pieces to help the crumbs adhere.
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18
Arrange the pieces of breast close together, but not touching, on a baking sheet.
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19
Place under the broiler about five inches from the source of heat.
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20
Let broil, turning the pan as necessary so that the pieces brown evenly.
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21
Cook on one side about three or four minutes until nicely browned.
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22
Turn the pieces and continue broiling about three or four minutes on the second side.
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23
Heat the remaining two tablespoons of oil and the butter in a heavy skillet and add the breaded chops.
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24
Cook about three or four minutes or until golden brown on one side.
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25
Turn and cook three or four minutes on the second side.
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26
Serve two lamb chops and equal portions of the breast pieces to each of four guests.
