In 3 separate large bowls, add the seasoned flour, egg and breadcrumbs.
Deep each chop first in the flour, shaking off any excess flour, then into the egg and then finally in the breadcrumbs, ensuring each is coated thickly in breadcrumbs.
Add the oil and butter to a deep frying pan, when hot add 2 chops to the pan for about 3-5 mins (depending on the thickness of your chops) on each side until golden brown, remove and place on some kitchen roll whilst you fry the other 2 chops.
Serve immediately. This dish also goes well with potato dauphinoise and braised peas.