Method

1. In a bowl, combine the breadcrumbs, parsley and garlic. Pour in the melted butter and mix until crumbly in texture.
2. Dust the lamb with flour.
3. Lightly whisk the egg in a shallow bowl and dip each cutlet in egg and then into the crumb mixture, ensuring the cutlets are well coated.
4. Pan-fry the cutlets in a non-stick pan over a medium heat for 3-4 minutes each side until crumbs are golden and crisp.