Add the flour to a shallow dish. In a separate shallow dish, lightly beat the milk and eggs
. In a third dish, toss together the bread crumbs
, parsley, cilantro
, lemon zest, and cumin
, and season with salt and pepper, to taste. Dip the lamb cutlets into the flour, then in the beaten egg and finally into the breadcrumbs
Heat the olive oil in a large frying pan over medium heat. Panfry the cutlets in batches, until they are golden brown, about 2 minutes per side. Transfer the lamb cutlets to a warm platter and serve with the herbed yoghurt.