Place each of the flour, eggs, and panko bread crumbs into shallow dishes. Season the flour and eggs with salt and pepper. Add the Parmesan to the panko bread crumbs and stir to combine. Remove the bones from the blade chop. Cut into equal-size medallions and remove any unwanted fat or sinew. Cover the medallions in plastic wrap and pound out with the smooth side of the mallet to about 1/4 to 1/2-inch thickness. Dredge just before ready to cook and serve.
Cook's Note: Save the bones for stock
For the tzatziki:
Grate the cucumber over a wire mesh strainer placed over a bowl. Add the garlic and salt. Set aside to drain for 15 minutes.
To another bowl, combine 2 cups Greek yogurt, juice of 1 lemon, freshly ground black pepper, pinch salt, and mint. Set aside.
For the radish salad:
To another bowl, add the shallot and season with salt. Add the red wine vinegar, oregano, and whisk in about 1/2 cup extra-virgin olive oil. Taste and re-season, if needed.
Remove the greens from 1 bunch radishes (about 8) and wash the greens in salted iced water. Place into a salad spinner to dry. Set aside. Thinly slice the radishes and add to the dressing. Halve the remaining cucumber lengthwise. Thinly slice only half of the cucumber into half-moons.
Place a cast iron pan over medium-high heat and add about 1/4-inch blended oil. Season the lamb and dredge in the flour, eggs, and then the bread crumbs. When all are dredged, add to the heated oil. Allow to cook on both sides or until golden brown, or medium-well, about 1 to 2 minutes per side. Drain on a paper towel-lined plate.
Squeeze out the excess moisture of the cucumbers and add to the Greek yogurt mixture. Stir to combine. Set aside.
Tear and then add the dry radish greens to the vinaigrette and toss to combine. Set aside.
Place a spoonful of the tzatziki sauce on the plate. Top with the lamb Milanese and the radish salad.