1.

Flatten chops evenly to the thickness of the bone and season with salt and pepper.

2.

Combine breadcrumbs with rosemary, Parmesan and lemon zest.

3.

In a separate bowl, whisk together eggs and milk to form an egg wash.

4.

Proceed to crumb the chop – dusting first with flour, then egg wash, then into the crumbs to coat generously.

5.

Transfer crumbed chops straight into a pre-heated pan with oil to a depth of 1 cm.

6.

Turn once golden brown and repeat process for both sides. Drain well on paper towel and serve immediately with a simple light ‘slaw.