Beat an egg and add a dash of milk. Dip meat into the egg mix, then into crumbs to which you have added garlic, basil and pepper. Coat the meat with the crumb mix. You can use a prepared crumb mix or make your own with a blender. I like to be creative.
Pecans make a good crumb mix.
So do grain-type cereals. Even potato chips or crackers. Heat oil in a skillet at medium heat and fry chops until coating is medium brown. Cut slices of lion about one-half inch thick, dredge in flour and pound lightly on both sides. Be careful not to tear the meat apart.