Pound flat and wide the chops with a tenderizing hammer.

Put flour in one shallow bowl.

Whisk egg with salt and pepper in another bowl.

Mix breadcrumb and herb in a 3rd bowl.

Dredge chop in flour, dip it in egg and press both sides into the breadcrumbs. Use wax paper to separate layers of breaded chops.

Fry the chops in a pan, with enough oil to come halfway to top of the chop.

Serve with lemon wedge and enjoy!