Icelandic Breaded Lamb Loin Chops

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   ["Depending on the thickness of the chops you might want to use a mallet to tenderize the loin chops, my father's loin chops are thinner than you would buy in the super market so I did not need to flatten them with a mallet.", "Using three shallow bowls. Place flour in one, beat an egg and add milk in one, and bread crumbs in another. Season flour with salt and pepper and dredge chops in flour then dip them in an egg and milk mixture and then cover them with bread crumbs.", "In a nice skillet (I used a non stick) melt butter until melted on a medium heat.", "Make sure that you do not burn the butter, you will want to fry the chops at the same temperature, slow and steady makes a golden chop.", "Cook them until done this is all dependent on how thick they are and how done you want them. Let them get nice and golden!

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   Enjoy!", "Note: serve this with boiled potatoes and a nice salad!"]

* Per serving · 4 servings · Values may vary.