re: #325 Obdicut

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.

Alternative:

Wet, then dry, then wet, then dry. Meat is “dry”, and so is the grated cheese. A quick dip in wet (the egg wash, or even just milk) will help the cheese adhere without having to pound it (which makes the meat wet by breaking some of the cells).