Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.
Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.
Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle.
Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.
I have allowed for three cutlets per person so make 16 if you want four per person.
Serve with mash, roasted or boiled potato and vegetable.