In a shallow bowl, mix together the bread crumbs, Parmesan, and rosemary.

To a second shallow bowl, add the flour and season with a pinch of salt and pepper.

To a third shallow bowl, add the eggs and whisk to combine.

Dip each lamb chop into the seasoned flour, then into the eggs, then into the bread crumb mixture.

In a deep skillet, pour the oil to a depth of ½ inch.

Heat over a medium-high heat. When the oil is hot, add the chops without crowding. Fry for about 2-3 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes.

Remove from pan, season with salt and pepper.

Serve with lemon wedges. Enjoy!