Melt the butter in a saucepan and stir in the flour to form a smooth paste.
Gradually add the stock and bring to the boil, stirring.
Stir in the fresh breadcrumbs, herbs and seasoning to taste.
Stir the mixture into the meat and cool.
Form the mixture into eight small cutlet shapes.
Coat in the beaten egg, then in the dry breadcrumbs.
Heat the oil in a large frying-pan.
Add the cutlets, a few at a time, and fry for 8 to 10 minutes or until they are golden brown.
Drain on kitchen towels and serve hot or cold.