Lamb cutlets with herbs

Preparation:

Preparation: Remove the rosemary needles, the thyme leaves and two or three of the sage. Wash them, dry them and chop them finely. Lightly beat the cutlets with your fist and pass them in the chopped herbs. Flour them, dip them quickly in the beaten eggs and cover them well with the breadcrumbs. Flour some sprigs of sage washed and dried carefully. Heat a large frying pan with the oil and fry the sage tufts first. Drain the sage and fry the cutlets: you will probably have to proceed twice, or use two pans. Drain the cutlets, when they are well browned, on absorbent paper to dry them. Serve immediately with the fried sage.