Serves 4

8 baby lamb chops or 4 large cutlets, trimmed

salt and freshly ground black pepper

25 g (I oz) flour

25 g (1 oz) day-old breadcrumbs

25 g (1 oz) freshly grated Parmesan cheese

1 medium-sized egg

50 g (2 oz) butter

30 ml (2 tbsp) olive oil

For the garnish

1 lemon, cut in wedges

finely chopped parsley

8 paper cutlet frills

1. Season the chops or cutlets to taste with salt and freshly ground black pepper, then dust with flour, shaking off any excess flour.

2. Mix together the breadcrumbs and freshly grated Parmesan cheese on a plate; lightly beat the egg on a second plate. Dip each chop in egg and then in the crumb and cheese mixture until thoroughly coated.

3. Heat the butter and olive oil in a large frying-pan until very hot. Add the chops or cutlets and cook over high heat for 2 minutes each side, then lower the heat to moderate   and  cook  until  the  coating  is golden  and  the  chops  are done to your liking, carefully turning once more. Drain on absorbent paper.

4. Decorate the exposed bones with cutlet frills,  and  serve  at  once, garnished with lemon wedges and finely chopped parsley.

• Alternatively, the chops or cutlets can be deep fried for 3 - 5 minutes in oil heated to 180C (350F).