Preparation / Directions:
remove chine and featherbone from chops cover with plastic wrap, pound to half the original thickness season with salt and pepper dredge in flour, pat with your hands to remove excess combine egg and half and half-mix well moisten chops with egg mixture, allowing excess to drip off coat evenly with breadcrumbs heat butter in a skillet, over a moderate flame add the coated chops in small batches and brown well on both sides keep warm in a slow oven repeat with remaining chops arrange onto a serving platter garnish as desired serve hot
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