• 75 g/3 oz plain flour

• 8 lamb chops, trimmed

• 50 g/2 oz Parmesan cheese, freshly grated

• 50 g/2 oz fresh white breadcrumbs

• 2 eggs, beaten

• 2 tablespoons olive oil

• salt and pepper

• 1 lemon, cut into 4 wedges, to garnish

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Method:

1. Season the flour with salt and pepper. Dip the lamb chops into the seasoned flour, coating them evenly all over.

2. Mix together the Parmesan and breadcrumbs and season with salt and pepper.

3. Dip the cutlets first in the beaten egg and then into the Parmesan mixture and coat all over, pressing the crumbs on to the lamb.

4. Heat the oil in a frying pan. Add the lamb chops and cook for 4 minutes on each side, or until golden. Take care when turning them over; a palette knife is best, so as not to loosen any of the cheesy crust from the chops.

5. Serve immediately, garnished with lemon wedges.