|Bread crumbs||7 Ounce|
|Potato salad||2 1⁄2 Cup (40 tbs) (5 Portions)|
Cut the lamb into 10 pieces of 3 oz. each, flatten and salt them.
Dip the slices into flour, then into egg beaten up with milk; turn them in bread crumbs and fry them in hot fat on both sides, until slices are light brown.
Take out of fat and dish at once.