Using three clean bowls /deep trays /or containers . Place the sifted flour into the first one of the bowls/tray/container and place in whisked eggs into the second bowl/tray/container .

In the third bowl/tray/container , place the breadcrumbs , parmesan , salt , pepper and the thyme and mix well to combine all thoroughly .

Now take the lamb cutlet , one at a time , dip the cutlet into the flour filled bowl/tray/container , to coat , shake off excess .

Next dip and coat the cutlet into the whisked egg filled bowl/tray/container , and coat them well , now place them straight into the breadcrumb mixture , making sure coating all the cutlet in the breadcrumbs well , repeat with remaining cutlets . Then set in the fridge for about half hour to set .

FRYPAN or Skillet COOKING : Once cutlets are set , heat the oil and butter in a large frying pan/skillet to hot .

Once oil and butter is hot add the prepared lamb cutlets , but do not over crowd the pan , do two to three at a time depending on how large your pan is , now turn the pan down to medium heat and cook the cutlets until golden brown and crisp , then turn the cutlets and proceed to cook the other side till golden brown and crisp . Depending on how you like yours cooked to how long you cook them , i like mine well medium well , so i cooked mine for about 10-12 minutes each side .

Once cooked to your liking and golden brown on the outside , remove from heat and serve hot with sides of your choice , we had mash potatoes and home grown spinach . Enjoy. :-)