re: #322 Dark_Falcon

How do you that? It sounds like something my mother would want to know about.

Pound the hell out of the meat, and trim more fat than you normally would (especially if using lamb), then directly bread the chops with the parmesan, then dip in an egg-milk battering mixture and then in breadcrumbs/panko/whatever.

Simple, but awesome. Oh, and chuck a little nutmeg in there if you want to go crazyfancy.