Pound chops a bit to tenderize; season liberally with salt and pepper. Coat in flour, egg, and breadcrumbs combined with cheese, herbs, garlic and lemon zest. Shallow fry in EVOO over medium to medium-high heat until deeply golden brown and cooked through. Keep warm in a low oven on a baking rack set on a baking sheet.
Meanwhile, melt butter in saucepot, add pasta and toast to deeply golden. Add rice, stir in stock and bring to boil. Reduce heat to low, cover and cook 15 minutes. Add vegetables, stir, season with salt and pepper and cook 3 minutes more. Fluff with a fork and serve alongside chops and lemon wedges.