Place breadcrumbs on a plate . Trim lamb chop`s of any excess fat and set aside, beat egg with all the milk, then dip chop`s into mixture, place onto breadcrumb`s and press into crumbs, then turn over and repeat on other side. Once all the chop`s have been crumbed they are ready to be crumbed again. Cover with cling wrap and place in fridge for at least 1/2 an hour, when ready to cook, pour oil in fry pan enough to cover the base in a thin layer and heat on medium high until hot, then put chops in with enough space between each, cook for about 6 minutes when you see juice from chops coming through to crumb`s on the top they are ready to be turned over.