Roughly chop the olives, parsley and lemon zest. Mix together in a bowl and add the olive oil. Season with salt and pepper. You can blend the ingredients in a mixer, but I like it roughly chopped for texture.
To prepare the chops, first beat the egg. Mix the breadcrumbs and Parmesan in another bowl, along with some salt and pepper. Coat the chops with flour, shaking off any excess. Dip the chops into the egg, then evenly coat with the bread crumb and Parmesan mixture. Fry in the butter in a medium-hot pan for approximately seven minutes a side, until nicely browned. Turn the chops whenever necessary while cooking to prevent burning.
Serve over polenta and spoon over the green olive and parsley sauce over the top. Steamed fine beans go well as a side dish.