Sometimes, you want a crispy chicken cutlet, but either you've run out of ... "Crushed cornflakes or panko-style rice crumbs ...

Use the French cutlet-style chop for these. I used lamb but veal would be excellent too. Quantities in this recipe are flexible, modify them to suit your needs.

Get really organised and crumb and freeze extra cutlets ready for round two later. Serve the lamb warm.

Combine shredded chicken, mashed potato, crumbled paneer, chopped onions, and bell peppers. Add red chili powder, garam ...

one-fourth tsp black pepper, one tbsp corn flour, salt, two tbsp coriander leaves, one cup bread crumbs, two tbsp corn flour, one tbsp maida, one-fourth tsp black pepper, water.

3. Make medium sized round patties (makes around 5-6). Coat the cutlets with bread crumbs from both sides. Refrigerate for 30 minutes. 4. Whisk eggs. Coat the refrigerated cutlets in the egg mixture.

2. Remove the paste to a bowl, add chopped onions, half of the bread crumbs, maida, Italian seasoning and mix well. 3. Shape into a cutlet and pan fry with minimum oil.

Slowly drizzle in olive oil. Place eggs in one shallow dish, bread crumbs in another, flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.