Preheat oven to 180ºC (160ºC fan-forced). Line a large baking tray with baking paper.
Place the flour, eggs, and breadcrumbs in 3 separate large shallow bowls. Add the parmesan and herbs to the breadcrumbs and season with sea salt and pepper. Stir to combine.
Dip each chop in the flour to coat, followed by the egg wash, then the breadcrumbs, pressing to coat chop. Set aside on a plate.
Preheat half the olive oil in a large non-stick frying pan over medium heat. Cook the chops, in batches, for 3 to 4 minutes on each side until lightly golden brown, adding extra oil as necessary. Drain chops on a board lined with kitchen paper. Transfer to the prepared baking tray.
Cook the chops in the oven for a further 8 to 10 minutes or until cooked to your liking.
Meanwhile, preheat a char-grill pan or barbecue over medium high heat. Lightly spray vegetables with olive oil spray and season. Cook sweet potato for 4 to 5 minutes each side, in batches if necessary, or until charred and tender. Set aside. Reheat pan and chargrill asparagus for 3 to 4 minutes, turning, then cook lettuce, turning, for 1 to 2 minutes or until charred and starting to wilt.
5. Serve chops with chargrilled vegetables drizzled with balsamic vinegar and lemon wedges.
A simple mixed leaf or baby rocket salad also works perfectly as a side.
The crust is ideal on lamb loin chops or lamb cutlets.
For a spicy twist, add 1 tablespoon of Cajun seasoning to the flour before coating the chops.