Preheat the oven to 200°C / 390°F and season the flour with 1 tsp salt, black pepper, garlic powder, and paprika.

Beat the 2 eggs in a second bowl. Combine breadcrumbs, 20 g parsley, and Parmesan cheese in a third bowl.

Coat each lamb chop in seasoned flour, then dip it into the beaten eggs.

Press each chop into the Parmesan breadcrumb mixture until fully coated. Set the breaded chops aside.

Boil the baby potatoes in salted water for 15 min until nearly tender. Add the green beans and boil for 5 min.

Drain the potatoes and green beans, then spread them on a baking tray with garlic, thyme, 1 tbsp olive oil, salt, and pepper.

Roast the vegetables for 15 min at 200°C / 390°F until the potatoes are golden and the beans are lightly browned.

Blend the remaining parsley, mint, capers, anchovy fillets, lemon zest, lemon juice, Dijon mustard, and 4 tbsp olive oil until chunky-smooth.

Season the salsa verde with salt and black pepper. Blend briefly again to combine.

Heat the frying oil over medium-high heat. Fry the breaded lamb chops for 3 to 4 min per side until deeply golden and cooked to your preferred doneness.

Drain the chops briefly and serve them with roasted vegetables and salsa verde.