Season each chop with salt and pepper. Dredge each chop first in the flour, then in the egg, and then in the bread crumbs. Make sure to coat thoroughly in each stage. In a large saute pan heat olive oil and butter place breaded chops in pan and brown on both sides. Once chops are golden brown remove to a plate and place a slice of the prosciutto di Parma on top of each hot chop. Sprinkle lightly with Parmigiano-Reggiano and serve immediately.
Recipe copyright 2001, Mario Batali. All Rights Reserved