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1
Butterfly each chop by cutting horizontally through the meat along the bone, stopping short of the far edge so the two halves open like a book and the bone remains attached. Open the chop flat and place one quarter of the Fontina slices and one quarter of the speck or prosciutto on one half. Fold the other half over to enclose the filling completely. Press the open edges firmly together with the heel of the hand so they adhere with no gap — sight check: no filling should be visible at any edge.
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2
Dust each closed chop lightly on both sides with flour, shaking off the excess. Dip in the beaten egg, letting the surplus drip away. Lay in the breadcrumbs and press firmly on all sides so the crumbs form a continuous, even coat. This is where the dish lives or dies: any breach in the crumb coat will allow the Fontina to escape during frying. Transfer the crumbed chops to a tray and refrigerate for 30 minutes; the crumb coat should feel set and dry to the touch.
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3
Heat the clarified butter in a wide, heavy pan over medium heat. When the butter shimmers and a breadcrumb dropped in sizzles steadily without immediate browning, the temperature is correct. Lower the chops in carefully and fry for 4–5 minutes per side without pressing or moving them. The crust should turn deep golden and release cleanly from the pan — sight check: an even, unbroken amber colour on each face.
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4
Transfer the chops to a warm plate and rest for 2 minutes. When cut, the Fontina should flow from the centre as a pale, slightly stringy pool — this confirms the cheese has fully melted. Serve immediately with lemon wedges.