Cut a pocket in each chop, fill it full of cheese, lightly press meat together, but the opening does not have to be closed.
Turn chops one by one in flour, egg and breadcrumbs on the other side.
Heat butter and lard. Roast chops in it at low temperature for about 6-8 minutes on each side.
Serve with lemon slices.
Cook leaf salad, dress with the sauce and sprinkle with the seeds.
By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?