Fried Mutton Chops. No. 1.

The chops can be breaded up to 4 hours ahead. Place them in a single layer on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. Let them sit at room temperature for 20 minutes before frying. Do not make the gravy ahead as it will separate and lose texture.

Store cooled fried chops in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 10-12 minutes to restore crispness. Do not microwave, as this will make the coating soggy. The gravy can be stored separately in an airtight container for up to 3 days and reheated gently on the stovetop.