6 lamb cutlets
2 tbsp. soy sauce
1 clove garlic, crushed
1/4 c. flour
1 egg, slightly beaten
1 tbsp. milk
1 c. bread crumbs or cracker crumbs
1 tbsp. oil

Trim excess fat from cutlets. Using meat mallet, pound each cutlet between sheets of plastic wrap until cutlets are slightly flattened. Combine soy sauce and garlic in dish, mix well. Add cutlets, cover, marinate 30 minutes; turn several times during marinating.

Place flour into plastic bag; add cutlets, toss until cutlets are well coated with flour.

Dip cutlets into combined egg and milk, then coat with bread crumbs. Brush a shallow oven pan with oil, place cutlets in single layer in pan. Place in oven. Bake cutlets in moderate oven for 15 minutes; turn cutlets over, bake another 15 minutes or until cutlets are golden brown and tender.

This may also be used with center cut pork chops. Good served with mashed potatoes and green vegetables.