1 Mutton chops (loin, French, or rib cut), quantity to serve
1 Salt, to taste
1 Black pepper, to taste
1 Bread crumbs (dry, fine), as needed
1 1–2 large eggs, beaten, as needed for dipping
1 Deep fat for frying (lard or vegetable shortening), sufficient to submerge chops
Instructions
1. Wipe each mutton chop dry with a clean cloth or paper towel and trim away any excess fat or ragged edges.
2. Season the chops on both sides with salt and black pepper.
3. Bread the chops using the bound breading method: dip each chop first in dry bread crumbs, then into beaten egg (coating fully), then back into bread crumbs a second time. Press the crumbs gently to adhere.
4. Prepare a deep kettle or Dutch oven (at least 6 inches / 15 cm deep) with enough fat (lard or vegetable shortening) to fully submerge the chops. Heat the fat to 375°F (190°C), testing with a small cube of bread — it should brown in about 40 seconds.
5. Fry no more than four chops at a time to avoid crowding and temperature drop. Lower the chops carefully into the hot fat.
6. Once the chops are in the fat, move the kettle to a lower-heat zone of the burner so the exterior does not over-brown before the interior is cooked through. Fry 7–8 minutes total, turning once at the halfway point, until the crust is a deep, even golden brown and the chops are cooked through (internal temperature 160°F / 71°C).
7. Remove the chops with a slotted spoon or tongs and drain on a rack or absorbent paper. Allow the fat to return fully to 375°F (190°C) before frying the next batch.
8. Serve immediately with Tomato Sauce, or arrange the chops upright around a mound of mashed potatoes. Fried potato balls or green peas are suitable accompaniments.
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