Trim the lamb chops of as much fat as you can, then flatten them with a meat pounder.

Holding them by their bone 'handle', pass each chop through the flour, egg and then the breadcrumbs. If you like a thicker crust, pass it through the egg and breadcrumb again.

Add olive oil to a skillet so it is about 1 cm (1/3 inch) deep, so that the oil can bubble up around the sides of the chops. They should not, however, 'deep' fry. Heat the oil until it is moderately hot and add the chops. Fry them gently until they are nice and golden brown on each side. Make sure the oil is only moderately hot, so they have time to cook inside.

As the chops are done, transfer them to a rack or a dish lined with paper towels. They are equally good served hot or at room temperature, sprinkled with best quality salt, with lemon wedges on the side.