Place a piece of plastic wrap on a chopping board. Sit the lamb schnitzels on top, sprinkle with a little water and cover with another piece of plastic wrap. Beat to an even thickness with a meat mallet or rolling pin.
Mix the breadcrumbs, parmesan cheese and herbs together.
Dust each schnitzel with seasoned flour. Dip into the beaten egg and then coat with the breadcrumbs mixture.
Heat enough oil or butter to just coat the base of a frying pan and quickly pan-fry the crumbed schnitzels over a moderate heat for 1-2 minutes on each side. Remove from the pan.
Serve immediately with lemon wedges and arugula salad tossed with exvoo, lemon, parm and s&p