1

With a sharp knife , make a pocket in the side of each chop and place a slice of cheese inside. Close pocket securely with a toothpick. Mix together flour, salt, paprika, pepper and thyme. Set aside.

2

Beat egg with lemon juice. Dip chops in flour mixture, then in egg, then in bread crumbs. Place chops in one layer on a large plate and refrigerate, covered with wax paper, for at least one hour.

3

Heat butter in heavy skillet and, when foaming subsides, slowly brown chops on one side. Turn, cover, and brown on the other side for about 30 minutes. Remove chops to a warm serving platter. Deglaze pan with chicken broth and pour over chops.