Take the boneless lamb steaks, place on a chopping board, cover with a piece of cling film and using a rolling pin beat out to half the thickness.
Take 3 shallow dishes, place the flour in one and season with salt and pepper. Beat the eggs in another and place the breadcrumbs in the third dish and season with salt and pepper. Rub the garlic onto the lamb escalopes.
Dip each piece of lamb in the flour to dust, shaking off any excess, then dip in the egg and finally the breadcrumbs, ensuring that the lamb is properly coated.
Place on a baking tray and chill in the fridge for 1 hour. Heat the olive oil in a large deep frying pan over a medium heat, add the lamb in batches and cook for about 2 minutes on each side and place on a serving dish. Sprinkle with a little extra salt.
Mix the mint sauce with the crème fraîche in a small bowl and stir well. Serve the lamb schnitzel with the minted crème fraîche.
Why not replace the mint sauce with a teaspoon of harissa paste for a real kick!
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.