Trim the lamb cutlet bones if necessary. Season the cutlets with salt and pepper.

Place the eggs, flour and breadcrumbs in three separate shallow bowls. Mix the cheese into the breadcrumbs.

Dust each cutlet in the flour and shake off the excess. Turn to coat the cutlets in the beaten egg and then toss in the breadcrumbs, patting the crumbs on firmly.

Place the cutlets in a single layer on a paper-lined plate or tray. Refrigerate until required.

Heat sufficient oil to cover the base of a large frying pan to about 0.5cm deep.

When hot pan fry the cutlets for 3-4 minutes on each side, turning only once. For best results pan fry only a few cutlets at a time and add more oil if necessary.

Place the cooked cutlets on paper-towels to absorb excess oil. Cover and cool.

Refrigerate until required. These cutlets can be served hot or cold on a platter with cherry tomatoes along with the dips.