This is usually an expensive meal (lamb loin chops are very dear) but well worth it, as this is lamb at its very best.
Ingredients (serves 4):
- 8 lamb loin chops, trimmed
- 4 T. Dijon mustard, divided
- 2 T flour
- 1 egg
- 2 T milk
- 2 cups dry bread crumbs
- 1/2 tsp each of salt and pepper
- 3 T. butter, divided
- 2 T. olive oil
- 2 T. honey
- 1/4 cup brandy
Pound each chop lightly with the plam of your hand or a small mallet to a thickness of about 1/2 inch.
Spread a light coat of mustard on both sides of each chop, using about 2 T. mustard. Reserve the remaining mustard for the sauce.
Coat each chop on both sides with flour, then dip in egg wash (beat egg and milk together), and finally, coat both sides with bread crumbs seasoned with the salt and pepper.
(These can be prepared ahead up to this point, and refrigerated until ready to finish at dinner time).
Heat 1 T. butter and 2 T. olive oil in a heavy skillet over medium heat, add the chops and saute quickly on both sides; 2 minutes on each side should be enough, or continue cooking to desired doneness.
Remove chop to serving platter and keep warm.
Add remaining 2 T. mustard and honey to pan and add 1/4 cup of brandy. Cook, stirring, for a couple of minutes to blend the flavors. Stir in the remaining 2 T. butter and serve with the chops.
(You can try this with pounded chicken breasts as well).