Place each chop between two pieces of wax paper and pound the meat until thin, being careful to avoid the bone.

Turn the chops, on both sides, into the grated cheese.

Press the chops firmly against the cheese making sure it adheres. Tap the rib gently against the side of the bowl so that any excess cheese will fall off.

Dip each chop into the egg, allowing any excess egg to flow back into the bowl.

Turn the chops in the bread crumbs, coating both sides.

Heat about 1/4-inch of oil in a skillet over medium heat. When the oil is hot – place chops in the pan. Fry on both sides until a golden crust is formed.

Remove from pan, season with salt and pepper.

Serve hot.