In a medium bowl, combine bread crumbs, parsley, garlic and one and a half tablespoons olive oil. Season chops with salt and pepper and dip into beaten egg. Press bread crumbs mixture firmly onto each lamb chop.

In a medium skillet, heat two tablespoons oil over medium heat. Place three lamb chops in skillet, cook until crust is browned, three to four minutes. Turn chops over and cook five minutes more for medium rare. Repeat with remaining chops.

For a more well-done chop, transfer chops to a sheet pan and put into an oven heated to 350 degrees Fahrenheit for 15 to 20 minutes.