Epigrammes d'agneau (Lamb epigrams)

• 2 boneless breasts of lamb, about 1 1/2 pounds boned weight (about 2 pounds before boning)
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3 1/2 tablespoons corn, peanut or vegetable oil
• 8 loin lamb chops, well trimmed of most fat
• 1 egg, lightly beaten
• 1 1/2 tablespoons water
• 1/4 cup flour
• 2 cups fine fresh bread crumbs
• 2 tablespoons butter

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

boneless breasts of lamb, salt, freshly ground pepper, corn, chops, egg, water, flour, bread crumbs, butter

Taken from cooking.nytimes.com/recipes/2430 (may not work)