Instructions: Dredge the chops in flour to cover. Combine eggs and milk. Combine crumbs and cheese. Dip chops in milk and dredge in crumbs to cover. Return to milk and again to crumbs. Set aside to dry on wax paper in the fridge for about a half hour. Saute over medium heat in a bit of butter until golden on both sides.

The meat stays wonderfully moist and the crumb crust adds good flavor notes. If you want to gild this lily, put down about 4 tablespoons of a parmesan-cream sauce and lay the chops on top.

Certainly not low fat but you wont soon forget them, either.

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