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.

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

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