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.

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.

Justine makes parmesan crumbed veal cutlets with fennel and carrot remoulade, chia crusted salmon and sesame crusted tuna with Japanese slaw. She's joined by Daniela Fra and Colin Magee.