6 lean rib chops, 8 oz. each
1 1/4 c. Buttery Cracker Crumbs (about 45 crackers)
3/4 tsp. salt
2 eggs, beaten
1/4 c. melted butter

Remove bone from chops, leaving a single solid piece of meat. Pound each with a wooden mallet to about 1/4 inch thick. Combine the cracker crumbs and salt. Dip the flattened cutlets into crumbs to coat, then in egg mixture to which melted butter has been added then into crumbs again.

Place cutlets in 12 x 8 x 2 inch dish. Cover with wax paper. Microwave at high 12 to 14 minutes rotating dish 1/2 turn after 6 minutes. Let stand 5 to 10 minutes before serving. If desired garnish with chutnet. Serves 6.