In a food processor, whizz up bread, garlic and rosemary until you get fine breadcrumbs. Prepare the breading ingredients as shown. Make sure the meat is completely dry using kitchen paper and at room temperature

Dust each chop in flour and shake off the excess. Coat in the beaten egg and drain off the excess. Coat in the breadcrumbs, pressing down with your hands. Finish all ingredients

Heat a good amount of frying oil in a pan. When nice and hot, add the meat and cook until brown on both sides.

Then turn down the heat and cook until desired - medium best for me which is about another 3 mins. Then leave to rest on a wire rack. This is important otherwise the heat creates humidity and the breadcrumbs won't stick. After 5 mins, sprinkle with salt and tuck in!