This is really quick and easy and could be done for a barbecue, if the weather’s nice enough. It’s really worth using decent chickpeas, my favourite are cans of El Navarrico chickpeas.
Lightly bash each chop with a rolling pin to flatten a little. Season well with salt, pepper and smoked paprika. Fold a bay leaf around each one and press it firmly to hold it in place against the meat. (It might snap, but don’t worry, just press each half of the leaf against the meat so it sticks.) Sprinkle with a little oregano.
Griddle or fry the chops in batches for 2 minutes or so on each side for pink, or for longer if you like your meat a little more cooked. Keep warm while you cook the rest of the chops.
While the chops are cooking, in a wide, non-stick frying pan, gently fry the garlic and onion in a good splash of olive oil until soft and light brown. Add a pinch of paprika and the chickpeas. Fry for a moment then add the breadcrumbs. Stir and fry until the chickpeas are warmed through and the breadcrumbs are crispy. Season and scatter with the sliced chilli and parsley.
Serve 3 cutlets per person with a spoonful of chickpeas, a dollop of crème fraîche or yoghurt and a pinch of smoked paprika.