Chops à la Puneñita

Ingredients

• Kid or lamb chops (chuletas de cabrito ó de cordero)
• Broth
• Salt
• Pepper
• Butter
• Milk
• Flour
• 2 Egg yolks
• Breadcrumbs

Instructions

1. Flatten kid or lamb chops with a rolling pin, moisten with broth, and season with salt and pepper.
2. Put them in a buttered heatproof dish in the oven without cooking through; remove and cool.
3. In boiling milk melt butter, add flour loosened in milk, then two egg yolks to make a cream.
4. Roll the chops in the warm cream, then in breadcrumbs.
5. When cold, brush with egg, dust with breadcrumbs, and fry at serving time.