Remove lamb from refrigerator and let it sit at room temperature for about 30 minutes.
In a shallow bowl, combine flour, 1/2 cup of Locatelli, garlic powder, and paprika.
In another shallow bowl, combine Panko, 1/2 cup of Locatelli, 2 tablespoons of chives and 2 tablespoons of mint.
Generously season the lamb chops with salt and pepper on both sides.
Dredge lamb chops, and flour and shake off any excess.
Dip, lamb chops, and beaten egg shaking off any excess.
Dredge each lamb chop in the Panko mixture until fully coated. Shake off any excess mixture.
To assist with the breading sticking, you can bread all the lamb chops and refrigerate them on a lined baking sheet with a cooling rack for about 30 minutes to an hour.
Place a large skillet of a medium heat and add oil.
Once the oil is heated, add lamb chops and sear the chops for 4-5 minutes per side. The Panko mixture should be browned and the lamb should have an internal temperature of 130°F for medium rare and 140°F for medium.
Remove from the heat and lightly garnish with minced chives and/or mint, if desired.