Mix bread crumbs and parmesan cheese in a shallow bowl. Dip chops in
flour, then in egg, then dredge in bread crumb mixture. Melt butter in a
large skillet and brown chops. Reduce heat, cover and cook for about 3
minutes. Remove cover and continue cooking till chops are completely
cooked. Season with salt and pepper; serve with lemon and butter noodles.
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on May 31, 98
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