Wash the mutton, dry it with paper towel
and cut into thin slices the size of your palm.
Then repel these slices with kitchen hammer.
Season with salt and pepper and rub with rosemary and thyme.
Beat eggs with a fork in bowl.
Toss each cutlet in flour,
dip in egg and strew in breadcrumbs mixed with cheese.
Fry the chops on pan with preheated oil, until a golden - brown color.
Preheat oven on 180c.
Grease baking dish with sunflower oil.
Bake the chops until they are ready, 30 - 40 min.